·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.