• 3 cups cooked quinoa, plain or tri-color, cooled
• 3 scallions chopped
• 1 7.5oz. can garbanzo beans, drained
• 1/4 cup chopped pecans
• 1 tbsp. dried cranberries
• 2 tbsp. extra virgin olive oil
• 1 tbsp. honey
• 2 tsp. lemon juice
• 1 tsp. garlic powder
• 1 tsp. dried or fresh rosemary
• salt and pepper to taste
• Optional – crumbled feta cheese

Combine all ingredients, except the feta, in a medium bowl. Chill for a half an hour to allow the flavors to meld. If using the feta, sprinkle desired amount on top of the salad just before serving.