Serves
4
INGREDIENTS
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 smashed and finely chopped garlic clove
- 1 pinch sea salt
- 1 pinch pepper
- 1 cup cooked quinoa
- 2 cups halved cherry tomatoes
- 1 cup pitted kalamata olives
METHOD
- Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Set aside.
- Add cooked quinoa to large bowl, add the tomatoes, olives, green onions, red onions, cucumbers, dressing and feta and toss to coat. Cover and refrigerate for at least 1 hour before serving.
NUTRITION
Calories 389
Protein 11 g
Carbohydrates 37 g
Fat 23 g
Fibre 6 g
