Garden Quinoa Salad

Ever looking for a light and filling dinner? Especially with summer just around the corner, this quinoa salad is very satisfying and has all the freshness summer calls for. I love looking at my salads and seeing the colors of the rainbow.... In this case, I find myself seeing the colors of Lebanon with the vibrant red, white and cedar green :)

Yield: Enough for dinner and lunch!

You will need:
-3-5 Cups cooked quinoa
-1 yellow Bell Pepper (chopped)
-1 Cup cherry Tomatoes (chopped)
-1-2 sprigs Green Onion (chopped)
-About 10 fresh mint leaves (or 1 Tablespoon of dried mint leaves)
-Lemon juice from 1 Lemon and Rind from 1 Lemon
-1/4 Cup dried Cranberries
-1/4 Cup chopped Walnuts 

Directions:
When the quinoa has cooled down, mix all the ingredients together and store in refrigerator to help favors set

*Adjust any amounts or swap ingredients to suit your fancy

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