• 1 cup quinoa (tri-color, uncooked)
• 1 tomato (cut in 8 wedges then cut crosswise)
• 1 baby cucumber (cut in thin slices)
• 6 radishes (quartered)
• 1/3 red onion (chopped)
• 1/2 green bell pepper (cut in 3/8" strips then cut crosswise in 1" pieces)
• 1 green onion (thinly sliced)
• 1/4 cup feta cheese (broken into small pieces)
• 1/2 cup Kalamata olives (pitted and halved)

For the zesty dressing:

• 1/4 cup extra virgin olive oil
• 1/4 cup lime juice (from about 2 limes)
• lime zest from two limes
• 1 clove garlic (pressed)
• 1/2 tsp kosher salt
• 1/2 tsp white sugar
• 2 Tbsp finely chopped fresh mint leaves
• 1/4 tsp red pepper flakes