Quinoa Salad with Roasted Red Peppers

Salad:

1 c. quinoa (rinsed and drained)
2 c. water
8 oz. jar roasted red peppers
½ c. feta cheese, crumbled
2 scallions, white part, chopped
1/3 c. mixed fresh herbs (basil, parsley, cilantro,) chopped (I used just basil)
¼ c. chopped black olives

Bring Water to boil – Add Quinoa, bring back to boil. Turn down to simmer and cover for about 15 min. or until all the liquid has been absorbed. Remove from the heat, fluff up the quinoa with a fork and transfer to a bowl and let cool.

After Quinoa has cooled, add remaining ingredients listed above and mix together.

Add 1/3 c. Tomato Dressing and Refrigerate for at least 2 hours. (It tastes best served the next day.)

Tomato Dressing (Whisk dressing together in food processor):

6 Roma Tomatoes roasted on slightly oiled pan in the oven. 450 degrees until starting to char (about 10 min.)
½ c. canola oil warmed over the stove (about 3 minutes)
1 clove garlic, crushed
salt and freshly ground black pepper
3 tlbs. Lemon juice