Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

Ingredients:
1 C dry quinoa (made just like rice, one cup equals about 3 cups cooked)
kalamata olives, halved
sliced colored sweet peppers
canned quartered artichoke hearts
garbanzo beans
whole cherry tomatoes
sliced yellow summer squash
diced red onions
fresh chives, chopped
fresh basil, julienned

My Vinaigrette:
-equal parts olive oil and vinegar (I use a mixture of red wine/balsamic/apple cider and/or whatever is left from the olive jar!)
-lots dried herbs of your choosing
-salt
-pepper
-garlic powder
-a squeeze of fresh lemon juice
-a dash of cayenne pepper
Directions: Combine all ingredients in a mason jar and give it a good shake. Sometimes I add a little honey to kill the acidity.  I also may squeeze in a giant glob of stone ground mustard.  Let it sit for and hour or more so the dried herbs can rehydrate and all the flavors can incorporate.  This is a great dressing for almost any salad!

Directions for Salad: Add as much dressing to the salad as you like and give it a good toss. It soaks up quite a bit so be generous, I'd say I usually add about 3/4 of a cup or more.

Notes: The salad is delicious served over a bed of fresh baby spinach.