· 1 cup quinoa

· 2 cups water

· 2 Tbsp. chicken seasoning

· 2 stalks of celery, sliced thin

· 1 pint grape tomatoes, cut in half

· 3-4 radishes, thinly sliced

· ½ cup red onion, finely diced

· ¼ cup fresh dill, chopped

· 1 cup crumbled tomato basil feta cheese

· ¼ cup red balsamic vinegar

· ½ cup flavored olive oil

· Salt and pepper to taste

Bring water and seasoning to a boil and add quinoa. Cook until fluffy, about 12-15 minutes, drain any remaining fluid and transfer to a serving bowl. Stir in celery, tomatoes, radishes, and onions.

In a small bowl, whisk together oil and vinegar. Pour over salad toss lightly to coat. Fold in cheese and season with salt and pepper. Garnish with a sprinkle of dill.