Ingredients:

For the Salad:

• 2 cups cooked quinoa
• 1 cup thinly sliced cucumbers
• 1 cup halved cherry tomatoes
• ¼ cup yellow bell pepper diced
• ¼ cup red bell pepper diced
• ½ cup chopped spinach

For the Dressing:

• ¼ cup olive oil
• 1 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon dried oregano

Directions:

• For the salad: Place the quinoa, cucumbers, cherry tomatoes, bell peppers and spinach in a large bowl.
• For the dressing: Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.
• Pour the dressing over the quinoa mixture and toss to coat evenly.