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).
