INGREDIENTS
2 cups
water
1 cup
quinoa
1 cup
baby kale, stems removed
1/2 cup
cherry tomatoes, quartered
1/2 cup
cucumber, diced
1/4 cup
red onion, minced
2 tbsp
kalamata olives
1 tbsp
fresh parsley, chopped
2 tbsp
extra virgin olive oil
2 tbsp
lemon juice
1/8 tsp
salt
1/8 tsp
pepper
feta cheese for topping