Greek Quinoa Salad

Greek Quinoa Salad

 

Greek Quinoa Salad

  • 1/2 C. cooked quinoa (I used a tri-color quinoa blend)
  • 1 Tbsp. extra-virgin olive oil
  • Himalayan sea salt to taste
  • Bragg Liquid Aminos to taste
  • 1 Tbsp. lemon juice
  • 1/2 medium tomato, diced
  • 1/2 medium cucumber, diced
  • 2 Tbsp. pitted kalamata olives
  • 2 Tbsp. chopped fresh parsley
  • 1 Tbsp. chopped fresh mint leaves

Combine quinoa, oil, salt, liquid aminos, and lemon juice.  Mix together.  Add tomato, cucumber, olives, toss.  Add parsley and mint.  Cover and marinate in refrigerator 2-3 hours before serving.  Makes one serving (I suggest doubling or tripling this recipe so you have leftovers).



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