Ingredients

• 1/2 cup dry red quinoa
• 1 lemon, juiced
• 1 tablespoon olive oil
• 1/4 cup crumbled feta cheese
• 1 cup mini grape tomatoes, sliced
• 1 orange pepper, diced
• 4 radishes, diced
• 1 cup yellow chickpeas
• 1 cup shelled edamame
• 1 cup diced celery
• 4 cups fresh spinach leaves
• 4 mason jars

Directions

1. Cook the dry quinoa per package instructions and let it cool.
2. Toss the quinoa with the juice of one lemon, olive oil and feta cheese. Set aside.
3. Place equal parts of each ingredient a mason jar.
4. Can be refrigerated for up to 4 days in sealed container.
5. Enjoy!