INGREDIENTS
1/4 cup
Basil, fresh
1 cup
Cucumbers
1
Garlic clove
1 cup
Grape tomatoes
1
Lemon
1/2 cup
Red onions
1/2 cup
Kalamata olives
3 cups
Quinoa, cooked
1
Salt and pepper
1/4 cup
Olive oil, extra virgin
1 tbsp
Red wine vinegar
1 cup
Feta cheese