Lemon Prosecco Quinoa Bowl

Ingredients:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1/4 cup Lemon Prosecco vinaigrette
1 cup diced bell peppers (red, yellow, or orange)
1 cup diced cucumber
1/2 cup sliced Kalamata olives
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
Salt and pepper to taste

Instructions:

• Cook quinoa according to package instructions using water or vegetable broth.
• Once quinoa is cooked, fluff it with a fork and transfer it to a large mixing bowl.
• Add Lemon Prosecco vinaigrette to the cooked quinoa and toss to coat evenly.
• Fold in diced bell peppers, cucumber, Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint.
• Season with salt and pepper to taste.
• Serve immediately, or refrigerate for a chilled salad option.