- 2 cups cooked quinoa
- 1 cup Persian cucumbers diced
- 1 pint yellow tomatoes
- ½ pint Komato or other red cherry tomatoes
- 1 cup flat leaf parsley chopped small
- 1 cup kale chopped small
Dressing
- juice of 1 lemon
- zest of 1 lemon
- 1 garlic clove minced
- ½ cup olive oil
- ½ teaspoon salt
- pepper to taste
Whisk all dressing ingredients in a small bowl.
In big bowl add the quinoa, vegetables and herbs. Top with dressing and toss gently.
Serve or store for meal prep.
Calories: 265kcal | Carbohydrates: 19g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Sodium: 231mg | Potassium: 536mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2167IU | Vitamin C: 44mg | Calcium: 57mg | Iron: 3mg