Greek Inspired Quinoa Salad

This sounds like a great choice for lunches at work.  I try to make lunches that are packed with protein but not packed with calories as I spend most of my afternoons sitting behind a desk.  I may add chicken to this so that I am not starving an hour after lunch!

2 C. water
1 C. quinoa, rinsed
1 10oz. pkg.  frozen chopped spinach, thawed and squeezed dry
1 1/2 C. crumbled feta cheese
1 C. grape tomatoes
3/4 C. canned black beans, rinsed and drained
1/2 C. chopped seeded and peeled cucumber
1/2 C. sliced pepperoncini
1/2 C. Greek olives pitted and halved
3/4 C. reduced fat Greek or Italian salad dressing

In a small saucepan, bring water to a boil.  Add quinoa.  Reduce heat; cover and simmer for 12-15 minutes until water is absorbed.  Remove from heat.

In a large bowl, combine the quinoa, spinach, cheese, tomatoes, beans, cucumber, pepperoncini, and olives.  Pour dressing over quinoa mixture and toss to coat.  Cover and refrigerate for at least 1 hour.  Just before serving, drizzle with the remaining dressing and toss to coat.