Quinoa, Cucumber, & Tomato Salad
with Persian Lime Olive Oil & Key Lime White Balsamic
Ingredients:
- 1 cup cooked quinoa, cooled (try cooking in veggie or chicken broth for extra flavour)
- 1 cup cherry tomatoes, quartered
- 1 cup English cucumber, diced
- 1/4 cup red onion, diced
- 1/4 cup Feta or Bocconcini, diced or quartered
- 2 Tbsp cilantro, finely diced
Vinaigrette:
- 1-2 Tbsp each Persian Lime Olive Oil & Key Lime White Balsamic
Would also be delicious dressed with Green Goddess dressing or Avocado Crema.
Directions:
Place first 6 ingredients in a bowl. Drizzle oil & vinegar over top or other preferred dressing and toss to combine. Salt & Pepper to taste. Allow to marinate in refrigerator a few hours, stirring a few times.
Recipe is easily doubled, tripled, or more.
