Mediterranean Quinoa Salad

This is a fantastic make ahead lunch or side dish!

Ingredients:

3 Cups cooked quinoa

1 Cup quartered cherry tomatoes

1 Cucumbers, diced

1/2 Cup halved pitted kalamata olives

1 Can of organic BPA-free chickpeas

1/2 Cup of chopped fresh herbs such as mint, parsley, and basil

1/4 Cup fresh lemon juice

1/3 Cup olive oil

1 Clove of garlic

Sprinkle of salt and pepper

Optional: 1/4 cup of dairy free feta OR organic sheep and goats milk feta (easier to digest than cow’s milk)

Want to customize it? Add avocado before serving for an extra healthy fat. Add a bunch of chopped curly kale (massage in a bowl with a squeeze of lemon juice and a pinch of sea salt to soften it first!) for a veggie boost!

Add all ingredients in a bowl and stir. Store in the refrigerator for 3-5 days. Enjoy!

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