-
Easy
-
50 Minutes
-
Serves 6-8
Nutrition Per Serving
- Calories: 350 Cal
- Fat: 35.6g
- Carbohydrates: 27.2g
- Fiber: 6.3g
- Sugar: 7.5g
- Protein: 4.9g
Print Recipe
Ingredients
- 4 Cups of Cooked Quinoa
- 3 Tbsp. of Oregano Vinaigrette OR 2 Tbsp. Olive Oil and 1 Tbsp. Apple Cider Vinegar
- 1 Cup Cherry Tomatoes, cut in half
- 1/2 Red Onion, thinly sliced
- 4 Small Persian Cucumbers, cut into quarters lengthwise and slice 1/4"
- 1/2 Cup Parsley, finely chopped
- 1/2 Cup Mint, coarsely chopped
- 1 tsp. Lemon Zest
- 1 Cup Spinach Leaves
- Freshly Cracked Pepper
- Lettuce Leaves
- Sliced Black Olives (optional)
- INGREDIENTS FOR LEMON-OREGANO VINAIGRETTE:
- 1/2 Cup Avocado or Olive Oil
- 2 Tbsp. Apple Cider Vinegar
- 2 Tbsp. Lemon Juice
- 1 tsp. Lemon Zest
- 1 tsp. Honey
- 1 tsp. Garlic or Shallot, chopped
- 1 tsp. Dried Oregano
- 1/4 tsp. Sea Salt
- 1/4 tsp. Black Pepper
Directions
- Mix together vinaigrette into the Quinoa.
- Fold in all of the other ingredients.