Quinoa Salad with Vegetables and Feta

1 cup quinoa 
2 cups water (or veggie broth)
1 green pepper, seeded and diced
2 C carrots, chopped or shredded
1 C diced red cabbage
½ C minced red onion
¾ C minced sun-dried tomatoes
​     (from oil packed jar) drained

Dressing
2 TBS red wine vinegar
4 tsp. Dijon mustard
2 tsp olive oil
(Whisk first three ingredients together & add to salad)
S & P (to taste)
Feta Cheese - to top each serving

Rinse quinoa under cold water and drain
Combine quinoa and water in a medium saucepan. Bring water to boil, reduce heat, cover and cook about 15 minutes, until water is absorbed.
Transfer quinoa to a large bowl and add green pepper, carrots, cabbage, onion and sun-dried tomatoes.
Note from Sallie:
I never measure the veggies- I just throw them all in a big bowl and look at the color of the salad to decide if I want more of any veggie. I have never used more than 1 green pepper- but I really am guessing at the amount of the others (the original recipe is for only 2 servings and this way, it’ll make at least 8 I think). If the salad is a bit dry, I add more red wine vinegar. It tastes better the next day and will keep up to a week in the fridge. I also just toss in the feta (usually one of those small tubs of crumbled feta) along with everything else. This is a great tasting salad and good way to get lots of veggies. I hope you try it and like it!