Two Healthy Kitchens
Quinoa and confetti greens are accented with sun-dried tomatoes, basil, pine nuts, cheese and a fabulous balsamic vinaigrette.
Prepare quinoa according to package directions. After cooking, allow to cool completely and fluff with a fork.
In a large bowl, combine cooled quinoa, radicchio, spinach, tomatoes, parmesan, basil, feta, pine nuts, garlic, and olives (if using). Stir to combine.
In a small bowl, whisk together vinegar, olive oil, salt, and pepper. Pour over quinoa mixture and stir thoroughly to combine.
This salad can easily be made a day or two ahead and refrigerated until serving.