Red quinoa salad deliciousness

I spent last week pedaling through Natchez Trace National Park on a VBT bike tour. Not only was it a wonderful vacation, but the food was fantastic. Ann Rush, one of our leaders, made a red quinoa salad for one of our picnic lunches. It was both tasty and beautiful.

Here's what you'll need:

• 2 cups red organic quinoa. Cook like rice in 4 cups water

• 1 large jar kalamata olives drained and sliced in half

• 2 cups good feta cheese

• kosher salt and pepper to your taste

• 1 lemon juiced

• 1 Tablespoon good olive oil (I'll be using Cecchetti olive oil www.cecchettioliveoil.com)

• 1 basket organic cherry tomatoes washed and sliced in half

• 1 organic cucumber washed, seeded, sliced and quartered

Place in a large bowl and toss. Here's Ann being silly with her yummy salad 

Bon appetite - and visit Mississippi! It's amazing.