INGREDIENTS
1/4 cup
Broccoli florets
1/4 cup
Cauliflower florets
1/2 cup
Cherry tomatoes
1
Garlic clove
1
Lemon, Zest and juice of
1 1/3 tbsp
Marjoram
1/2 cup
Persian cucumbers, small
1/2
Shallot, medium
1/3 cup
Kalamata olives, Pitted
1 tbsp
Maille dijon mustard
2 cups
Quinoa, cooked
1
Salt and pepper
1/3 cup
Grapeseed oil
2 tbsp
Red wine vinegar
1/3 cup
Feta cheese
1 tbsp
Water