INGREDIENTS
2 cups
chicken broth
1 cup
Dry Quinoa (Rinsed)
1 pint
Grape Tomatoes (Sliced lengthwise in half)
1
Cucumber (Sliced and quartered)
5
Radishes (Washed, trimmed, and thinly sliced)
1 cup
Baby Kale (Chopped)
4
green onions (Dark green part, sliced )
1/2 cup
olive oil
1/4 cup
White Wine Vinegar
1/2 tsp
dried basil
1/2 tsp
Dried Thyme
1/2 tsp
dried oregano
3 dashes
Hot Sauce (I used Tabasco )
1 tsp
salt (Plus more to taste)
1/2 tsp
black pepper