INGREDIENTS
1 cup
uncooked quinoa (I used white), cooked according to package directions
1 cup
zucchini, diced
1 cup
cucumber, diced (I used English because they release less water but regular cucumbers can be used)
1/3 cup
green onions, diced finely (from 2 green onions using both green and white)
1/3 cup
chopped fresh basil leaves
1/3 cup
chopped fresh mint leaves
2 tbsp
olive oil (I used basil-infused olive oil for extra flavor)
2 tbsp
apple cider vinegar
2 tbsp
lemon juice (zest the lemon before juicing it)
2 tbsp
dijon mustard
2 tbsp
honey (use agave to keep vegan)
1 tsp
lemon zest, or to taste
1 tsp
salt, or to taste
1/2 tsp
black pepper, or to taste
cayenne pepper, optional but recommended