If you're looking for a dish to bring to a party, this is for you! Take advantage of this summers’ harvest of vegetables in this simple, delicious salad. Quinoa is a ‘super grain’ from Peru that cooks up very similar to rice. You can spice it up with garlic or onions or light soy sauce in a side dish. Naturally gluten free, quinoa is higher in protein and fiber than other grains and has an earthy, nutty flavor. In addition, quinoa is an decent source of iron (10% of the daily value)- a nutrient that’s tricky to obtain in vegetarian diets. Adding a vitamin C rich food (such as bell peppers or tomatoes) boosts the absorption of iron from plant foods such as beans or grains. Adding a can of white beans boost protein, soluble fiber and iron to the dish. OPA!Ingredients:1 ½ cups uncooked white quinoa1/3 cup diced red onion1 pint cherry tomatoes, cut in half2 cups fresh spinach leaves2 cloves garlic, minced½ cup Kalamata olives, chopped1 small cucumber, chopped½ cup feta cheese1/3 cup olive oil1/3 cup red wine vinegar1 (15 oz) can cannellini beans (or other white beans), drained and rinsedDirections:1. Prepare quinoa according to directions. Set aside to cool.2. Whisk together vinegar, olive oil and garlic and set aside.3. Wash spinach leaves and use a salad spinner to dry. Tear the spinach leaves and place in a large bowl. Add chopped tomatoes, red onions and cucumbers.4. Add quinoa and white beans to the vegetable mixture, then add the dressing and blend well.5. Add feta cheese and olives at the end and toss together.Makes 10 (1 cup) servings. Nutrition facts per serving: 340 calories, 11 grams fat, 47 grams carbohydrate, 14.8 grams protein, grams fiber, 7 mg cholesterol, 157 mg sodium, 23 % DV iron