Lentil Quinoa Salad

2 servings

2 cupscooked quinoa, use frozen for a fast version (about 1 1/4 cups dry quinoa)

½ cuproasted peppers, chopped (red, yellow or a mix, roast your own or use jarred for fast version)

1 cupsfresh spinach, chopped

1 cupscooked lentils(I use Trader Joe's precooked refrigerated lentils for a fast version)

½ tablespoonlemon juice, add more for extra tang if preferred

½ tablespoonbalsamic vinegar

½ teaspoonsea salt , taste and add more if needed

¼ teaspoonground ground black pepper

¼ cupvegan feta, optional but recommended

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Mix all ingredients in a bowl. Place in the fridge to chill. Best served cold but it can also be eaten warm.
If cooking quinoa or lentils day of, once cooked mix spinach in with both while they are warm. It will wilt the spinach a little bit.
If using jarred peppers and they are jarred with oil, rinse a little or dab with paper towels if you prefer no oil.
Serve alone or as a side!