Lentil Quinoa Salad

2 servings

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

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

1 cups fresh spinach , chopped

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

½ tablespoon lemon juice , add more for extra tang if preferred

½ tablespoon balsamic vinegar

½ teaspoon sea salt , taste and add more if needed

¼ teaspoon ground ground black pepper

¼ cup vegan 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!