Makes 4 servings
1 cup quinoa
1 cup shredded carrot
1 cup sliced fennel
1 cup cherry tomatoes, cut in halves or quarters, depending on their size (optional)
½ cup kalamata olives, pitted, cut in half
¼ cup pine nuts, toasted
4 ounces crumbled feta cheese
3 tablespoons red wine vinegar
¼ cup extra-virgin olive oil
½ cup chopped flat-leaf parsley
1. Prepare quinoa according to package directions. Let cool to room temperature.
2. In a large bowl, combine quinoa with remaining ingredients. Stir to combine well. Serve.