Mediterranean Quinoa Bowl

We prefer to use chicken or vegetable stock instead of water for the quinoa. Prepare the quinoa according to package directions:
Rinse the quinoa and then add with the water in a medium saucepan.
2 Cups Tri Color Quinoa
Bring the mixture to a boil over medium high heat, then turn to low for a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes.
Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up. Set aside to cool.
While the quinoa cooks, combine the red onions and red wine vinegar so that the onions get slightly pickled.
1 Tablespoon Red Wine Vinegar, 1/3 Cup Red Onion
Whisk together all of the dressing ingredients and set aside.
1/4 Cup Olive Oil, 1/2 Lemon, 2 Tablespoons Lemon Juice, 1 Tablespoon Prosecco Vinegar, Pinch Salt, 1 ½ teaspoons Honey, 1 Clove Garlic
In a large bowl, add the quinoa, chopped veggies, pickled onions (drained from the vinegar), beans, herbs and feta. Pour in the dressing and toss to coat well.
1 Cup Spinach, 1 Cup Cucumber, 1/3 Cup Mung Beans, 1 Cup Grape Tomatoes, 2 Tablespoons Italian Flat Leaf Parsley, 1 Tablespoon Basil, 1/2 Cup Feta, 1/3 Cup Red Onion
Season with salt and pepper to taste and then set in the fridge for at least 10 minutes to maximize flavor. If you need to do longer, just wait to dress the salad until right before serving as the quinoa does absorb a lot of the dressing.
Salt and Pepper