1 cup cooked tricolor quinoa
2 15oz cans beans, any variety, rinsed and drained
1/4 cup kalamata olives, sliced
2 tbsp Neapolitan Herb balsamic vinegar
1 tbsp UP EVOO
1 tbsp Cayenne or Smoked Chabaani olive oil
Freshly cracked black pepper
Combine quinoa, beans, and sliced olives; set aside. Whisk together oil, balsamic and pepper. Pour over quinoa mix and toss well. Garnish with fresh parsley and serve immediately! Great hot or cold. Also tastes great with strong cheese like goat cheese or crumbled Gorgonzola cheese.