Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 garlic clove, minced
• 2 cups chopped baby spinach
• 1 red bell pepper, diced
• 1 cup corn kernels, fresh or frozen, cooked
• 1/2 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 1/4 cup oil
• 3 tbsp red wine vinegar
• 2 tsp chili powder
• Salt and pepper to taste

Preparation

In a large saucepan, combine the quinoa, vegetable broth, and garlic. Bring the mixture to a boil then reduce the heat to low, cover, and simmer until all of the liquid has been absorbed, about 15 minutes. Turn off the heat and allow the quinoa to sit, covered, for an additional 5 minutes. Let the quinoa cool completely.
In a large bowl, combine the quinoa with the baby spinach, bell pepper, corn kernels, parsley, feta cheese, oil, red wine vinegar, chili powder, salt, and pepper. Stir until everything is well mixed.
Enjoy immediately or store in the refrigerator for up to 4 days.