For this salad all you have to do is grab the containers and add to a bowl. Well almost. I called this a red salad because everything is bright red in color. Lots of vitamins and fiber, not to mention protein. Dress with my easy Salad Sauce and it is ready for the table.

INGREDIENTS

1 cup of rinsed red kidney beans
1/2 red cabbage shredded
1 cup diced red bell pepper
1 cup sliced red grape tomato cut in half
1 cup sliced red seedless grapes
1/2 red onion chopped
1/2 feta cheese (optional) crumbled
1 cup chopped Italian parsley
1 cup cooked red quinoa
sea salt and freshly ground black pepper to taste

Salad Sauce
chopped shallot
chopped clove of garlic
Juice of one lemon
sea salt
black pepper
1/2 cup champagne vinegar
1 1/2 cups extra virgin olive oil
1 tsp. honey

DIRECTIONS

Prepare the quinoa according to the package. I like to make my quinoa with low sodium chicken broth. You will use one cup for the salad. Make extra to use during the week.

Take a large serving bowl and begin to add in all the ingredients. Mix gently with your hands to toss. Set aside while you make the Salad Sauce.

Using a medium size canning jar combine the shallot, garlic and lemon juice in the jar and blend. Add salt and pepper, vinegar and honey. With top securely on the jar, shake to completely blend all the ingredients. Remove top and swirl the jar while you add in the olive oil. Might take a little practice. Once the oil is all in the jar, place the lid back on and shake. Pour some over the salad and save the rest for another time. Enjoy the colors.