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Meatless Monday: Greek Style Tri-Color Quinoa Salad

Brenda Bennett
  • 25 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Edamame

1 cup

English cucumber

1 tsp

Garlic

1

Scallion

2 tbsp

Lemon juice

1 cup

Quinoa

1

Salt and pepper

2 tbsp

Olive oil, extra virgin

1/4 cup

Feta cheese, light

1/4 cup

Or 12 pitted kalamata olives (sliced)