INGREDIENTS
1/2 cup
quinoa
1 cup
water
4
large zucchini
1 tbsp
olive oil
1 tbsp
fresh lemon juice
1/2 tsp
dried oregano
1/8 tsp
kosher salt
1 cup
cherry tomatoes, halved
1/2 cup
pitted kalamata olives, quartered
1/4 cup
finely chopped red onion
1 tbsp
chopped fresh parsley
1/4 cup
crumbled feta cheese (omit to make vegan)