INGREDIENTS
1 cup
quinoa (rinsed)
1
and 1/2 teaspoon Knorr tomato bouillon (optional)
1 cup
cherry tomatoes (halved)
3/4 cup
black olives (or sub kalamata olives)
1
ripe medium avocado
1 cup
cucumber (chopped)
1/3 cup
red onion (chopped)
1/4 cup
feta cheese
1/4 cup
+ 2 tablespoons red wine vinegar
1 tsp
dried oregano
1 clove
garlic (minced)
1 tsp
salt (or to taste preference)
1/2 tsp
ground pepper
1/2 cup
extra-virgin olive oil
Optional: 1 lemon