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Ingredients One per line	1 pound of Quinoa cooked (you can cook in rice cooker; you can store in the fridge) 1 diced bell pepper 1 pound of crumbled Feta Cheese 1 diced English Cucumber 8 Green Onions, Sliced Thin 1 pound of wild Baby Arugula or spinach 1/2 pound of raisins 1 1/2 cups of Walnut Vinaigrette (below) Walnut Vinaigrette Yield = 4 Cups (I made the full recipe and store in refrigerator) 1/2 Cup of toasted walnuts ground and chopped fine 1Tablespoon of minced garlic 2 Tablespoons of Stone Ground mustard (I used Dijon) 1/2 Cup of rice wine Vinegar 1 Tablespoon of Honey or sugar 1/2 Tablespoon of lemon juice 1/2 Cup of water 1 tsp dried Oregano 1 tsp dried Parsley 1 Cup of Olive Oil Kosher salt & pepper to taste
Directions One per line	To make dressing: In a food processor or blender combine all ingredients except walnuts and oil. While mixing on low slowly drizzle oil to make an emulsion. Add walnuts and adjust seasoning with kosher salt and freshly ground black pepper, Store cold. Chop all other ingredients, enjoy!
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