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Ingredients

• 1 red bell pepper
• 3 cups water
• 1 1/2 cups uncooked quinoa
• 1/4 cup balsamic blend seasoned rice vinegar (such as Nakano)
• 2 teaspoons olive oil
• 1/4 teaspoon black pepper
• 2 cups chopped carrot
• Cooking spray
• 3 1/2 cups chopped zucchini
• 1 3/4 cups chopped yellow squash
• 1 cup (4 ounces) crumbled reduced-fat feta cheese
• 1 garlic clove, minced

Description

“Quinoa [KEEN-wah] Is A Tiny, Bead-shaped, Ivory-colored Grain With A Delicate Flavor. This Salad Is Really Refreshing On A Hot Day. I Like To Pair It With Chicken.� --Gretchen Hofing, Clinton, MI

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