INGREDIENTS
1 cup
quinoa
1 1/2 cups
vegetable broth
1 medium
cucumber
8 oz
grape tomatoes
1 medium
red bell pepper
1
parsley
1 small
red onion
1 cup
kalamata olives
4 oz
feta
1/4 cup
extra virgin olive oil
1/4 cup
red wine vinegar
1/2 tsp
oregano
1 tbsp
fresh dill
1/2 tsp
kosher salt
1/2 tsp
pepper
1 tsp
honey
1 tsp
lemon juice