Quinoa Salad with Cranberries and Feta

I love this salad. I got the inspiration from my cousin who makes a similar salad. I've tailored this to my taste.  It's sweet, savoury, a little crunchy and healthy.   I like this even more the next day and the day after....a great salad to make for a crowd, along side some grilled meat or to make ahead and have for lunch for a couple of days.  It's just so dang versatile.
The quinoa absorbs a lot of the dressing so if you feel it needs a little extra, give it another splash of Balsamic.  If you want a peppery bite, substitute arugula for the spinach.  The perfect Spring or Summer salad....or anytime of the year!

Quinoa Salad with Cranberries and Feta

Serves 6

1 cup uncooked Quinoa, cooked according to directions (makes 4 cups cooked)
3 green onions, finely sliced
1/2 large cucumber, sliced and quartered
1/3 cup Pine Nuts, toasted (walnuts make a good substitute)
1/3 cup Dried Cranberries
1/3 cup Feta Cheese, crumbled
1 cup baby spinach, packed
2 tbsp Olive Oil
2-3 tbsp good Balsamic Vinegar
1 tbsp Lemon Juice
2 tsp honey
1 clove garlic minced
3/4 tsp salt or to taste
fresh ground pepper
Fresh Basil (optional)



Combine the cooked and cooled Quinoa in a bowl with the onions, cucumber, pine nuts, feta, cranberries and spinach .  In a separate small bowl combine the olive oil, balsamic, lemon juice, honey and garlic.  Season the salad with salt and pepper - adjust according to your taste.  Pour the dressing over the salad, toss and refrigerate for at least an hour.  Garnish with torn basil if using.