Why I enjoy it: This Olive and Quinoa salad combines a mouthwatering heart-healthy fat + vegan complete protein + crisp veggies. It can be used as a side dish or a highlight.
I like to serve it over leafy greens with grilled chicken (not vegan).
It also shops well in the refrigerator for leftovers during the week!
2 cups quinoa, procedure cooked
1 cup cucumbers, diced
1 cup kalamata and green pitted olives, cut in half
1 cup red bell pepper, diced
1 tablespoon olive oil
1 tablespoon red white wine or apple cider vinegar
Salt and pepper (optional).
Integrate all components in a bowl. Mix and serve. Its that simple!
Combine all active ingredients in a bowl. Mix and serve. Its that simple!