INGREDIENTS
1 1/2 cups
quinoa
2 3/4 cups
water
1/2 tsp
kosher salt
1 large
english cucumber
12 oz
roasted red peppers
1 cup
kalamata olives
1/2 cup
fresh parsley leaves
4 oz
goat cheese
3 tbsp
olive oil
2 tbsp
red wine vinegar
1/2 tsp
oregano
1/2 tsp
kosher salt
1/4 tsp
black pepper