Rainbow Quinoa Salad

This is another recipe from the milk calendar.  Again, it's been changed slightly.

You will need:

• 1 - 1/2 cups quinoa
• 2 cups boiling water
• 1 Knorr vegetable cube
• 1 onion, chopped
• 1 red pepper, chopped
• 2 cups frozen vegetable mix
• 1/2 tsp hot pepper flakes
• Vegetable oil
• Salt and pepper
• 1/2 cup feta cheese, crumbled
• 1 can red kidney beans
• Balsamic vinegar
• Olive oil

In a fine, mesh sieve, rinse quinoa well under cold running water.  This removes the bitterness from it and is an essential step.  If your sieve is not fine enough then use a coffee filter in the sieve.  I find that works well. 

Prepare vegetables:
Saute onion and hot pepper flakes in vegetable oil.  Add red pepper and saute until softened.  Stir in frozen veggies and saute for a minute or two - until they start thawing. 

Prepare quinoa:
Add veggie mixture to quinoa in a microwave rice cooker.  Dissolve veggie cube in boiling water.  Add to quinoa/veggie mixture.  Microwave on high for 5 minutes.  Stir. Microwave on power 6 for 13 minutes.  Broth should be totally absorbed.  Add salt and pepper to taste.  Cool.

Prepare salad:
Add feta cheese, drained and washed kidney beans and balsamic vinegar and olive oil to taste.  Serve cold