1/2green bell pepper(cut in 3/8" strips then cut crosswise in 1" pieces)
1green onion(thinly sliced)
1/4cupfeta cheese(broken into small pieces)
1/2cupKalamata olives(pitted and halved)
For the zesty dressing:
1/4cupextra virgin olive oil
1/4cuplime juice(from about 2 limes)
lime zest from two limes
2Tbspfinely chopped fresh mint leaves
1/4tspred pepper flakes
Prepare the quinoa as instructed on the package and let cool to room temperature.
To make the dressing, place all the ingredients in a small bowl and whisk until well blended and the sugar and salt are dissolved.
In a large bowl, combine quinoa with the vegetables. Add the dressing and toss. Taste and adjust for salt if needed. Serve immediately or cover and let stand at room temperature a few hours before serving.