Reesie's Quinoa greek salad

1C Quinoa , prepared per. pkg. and cooled 
1can of garbanzo beans, rinsed 
1 C. diced cucumber 
2 T chopped fresh cilantro 
1C. diced tomatoes 
1 small can sliced black olives 
10 green olives, sliced 
4 handfuls spinach 
2 oz Mediterranean herb feta cheese 
1\4 C. shredded asiago cheese 
1\2 C. kraft olive oil vinaigrette w\parmesan pesto 

Preheat oven to 450 degrees. Rinse beans and place on a lined cookie sheet. Sprinkle with olive oil, salt, pepper and garlic powder. Roast for 15-20 minutes, or until golden brown. Set aside to cool.

Saute spinach in some bacon grease or olive oil. Set aside to cool.

Mix together, in a large bowl, all of your ingredients. Cover and let sit in the fridge for a couple of hours before serving. 

Serving Suggestions:
- This would be good served with roasted chicken, or even add the chicken right to the salad. 
- A great side dish for seafood, especially shrimp or salmon.
- A great vegetarian main dish.