3-4tbspExtra virgin olive oil plus more for drizzling
1tbspApple cider vinegar
1Hot house cucumber, sliced and quartered
8-10ozGrape tomatoes cut in half or quartered
1Bell Pepper (any color), roughly choped
1Red onion, chopped
1cupSliced kalamata olives
2Cloves of garlic, chopped fine
1tspSalt, or to taste
1/2tspPepper, or to taste
Other veggies like arugula or green onion - optional
Rinse quinoa well. Place into a pot with a drizzle of olive oil and toast over medium high heat for 2 minutes
Add 2 cups of water and bring to a boil. Boil for 2 minutes, then reduce heat to medium-low heat, stir, and cook for 5 minutes. Turn off heat, stir quinoa, and cover pot for about 20 minutes until fully cooked and fluffy. Let cool.
Meanwhile, wash and cut cucumber, tomatoes, bell pepper, olives, red onion, cilantro, and garlic and place into a mixing bowl.
Add quinoa, olive oil, zest from lemon, juice from lemon, salt, and pepper. Mix well.
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