Spinach, Feta & Sundried Tomato Quinoa Salad

2 cups cooked quinoa, cooled to room temperature or cooler

2 handfuls baby spinach, coarsely chopped

1 medium cucumber, scraped and diced

2/3 cup chopped red onion

1/2 cup crumbled feta cheese

1/3 cup chopped sun-dried tomatoes

1/4 cup red wine vinegar

3 tablespoons olive oil

1/4 teaspoon coarse salt

several grinds fresh black pepper

1. In a medium bowl combine the cooled quinoa, spinach, cucumber, red onion, feta cheese, and sun-dried tomatoes; mix well.

2. In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper. Immediately pour the dressing over the quinoa mixture and mix to coat everything well.

3. Serve immediately or refrigerate until ready to serve.

Makes about 6 3/4-cup servings