Ingredients:
2 cups uncooked quinoa
6 sweet baby bell peppers
4 mini cucumbers
1 lb. cherry/grape tomatoes
1/2 cup feta cheese
1/4 cup Greek olives
Directions:
Cook quinoa according to directions on package and let cool. Cut up all vegetables and combine with olives, cheese, and cooked quinoa. Toss with dressing and chill.
Dill Vinaigrette
Ingredients:
3/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/2 cup Greek yogurt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 drops Dill essential oil
1 pinch of salt
Directions:
Combine all ingredients. Blend together until ultra smooth.
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