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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

  1. Mix together vinaigrette into the Quinoa.
  2. Fold in all of the other ingredients.

Nutritional Facts

Calories
350 Cal
Fat
35.6g
Carbohydrates
27.2g
Fiber
6.3g
Sugar
7.5g
Protein
4.9g