Pesto Quinoa Salad

Ingredients:

8 ounces quinoa, cooked
1 small red onion, diced
1 red pepper, diced
1 orange or green pepper, diced
1 cucumber, seeded, peeled and diced
1 Cup feta cheese, crumbled (I sprinkled the cheese on top of each dish, less cheese, same taste, less calories)
1 can chickpeas, drained and rinsed
1 large beet, roasted and diced (opt.)
1/3 Cup parsley, chopped

Basic Pesto: ( I used store bought this time)
Makes about 1 1/2 cups pesto
2 Cups basil
2 cloves garlic
1/3 Cup pine nuts
1/2 Cup olive oil
1/3 Cup Parmesan Cheese
Salt and pepper

Directions:
1. Put a small pot of water on to boil and start cooking the quinoa.  I didn't use a recipe, just added water when needed, but you can always look up a quinoa, water ratio.   While the quinoa is cooking, about 15-20 minutes, cut the veggies into small pieces, and place in a large bowl.

2.  After all the water is absorbed and quinoa is cooked add to the bowl of diced vegetables and beans (leave the beet out til last); stir.  T,hen stir in as much pesto as you would like to flavor the dish,  about a cup or so.  If you are adding a beet stir in last.

3.  Serve into dishes and top with feta.  ENJOY!

Bry