Packing for a picnic — Quinoa & Veggie Salad

Perfect for a picnic:  jars of Quinoa & Veggie Salad, Muffuletta Sandwich, Tomato Pesto Hummus with pita chips, fresh fruit and Spice Island Ginger Cookies.  Here's the recipe for the salad:

Quinoa & Veggie Salad
2 to 3 cups of veggies (I used sugar snap peas cut in half, thinly sliced radishes, halved little yellow tomatoes, jarred red peppers cut in pieces, a couple of mini cucumbers sliced thin, chopped parsley)
1 cup cooked quinoa (I used red quinoa)
1 batch (more or less) Dijon Vinaigrette

1. Add veggies of your choice to a bowl.
   
2. Add cooked quinoa.
3. Drizzle salad with Dijon Vinaigrette and toss.
   
4. For picnic fare, divide salad among small Mason jars. Refrigerate until ready to use.
   

Recipe without photos . . .
Quinoa & Veggie Salad
2 to 3 cups of veggies (I used sugar snap peas cut in half, thinly sliced radishes, halved little yellow tomatoes, jarred red peppers cut in pieces, a couple of mini cucumbers sliced thin, chopped parsley)
1 cup cooked quinoa (I used red quinoa)
1 batch (more or less) Dijon Vinaigrette

1. Add veggies of your choice to a bowl.
2. Add cooked quinoa.
3. Drizzle salad with Dijon Vinaigrette and toss.
4. For picnic fare, divide salad among small Mason jars. Refrigerate until ready to use.