2 medium cucumbers sliced and quartered
1 pint of tomatoes sliced
6 fresh basil leaves minced
1/3 cup minced red onions
1/3 cup of sliced Kalamata olives
5-6 tablespoons of homemade vinegerette (1:1 ratio of olive oil, balsamic vinegar, dash of salt and pepper, 1 tsp of raw honey and 1/2 tsp of italian seasonings)
Optional: 1/2 cup of crumbled Feta Cheese
Mix salad together. Prepare 1 cup of uncooked quinoa (yields around 2 cups cooked) and cool in the fridge.
Mix quinoa and veggie salad together. Best served after an extra 30-60 minutes in the fridge and letting the flavors blend well.
It's a healthy vegan and gluten free blend of veggies, plant based protein, fiber and healthy fats with a wonderfully fresh Mediterranean flavor. Enjoy!