INGREDIENTS
4 cups
cooked quinoa
1
red bell pepper (seeded and cut into thin strips)
1
red onion (sliced ¼ inch thick)
1
zucchini (sliced lengthwise into thin slices)
3 tbsp
red wine vinegar
2 tbsp
extra virgin olive oil
2 tsp
minced garlic
1/4 tsp
crushed red pepper
1/2 tsp
sea salt
1 cup
cherry tomatoes (quartered)
1/4 cup
thin sliced fresh basil
1/4 cup
fresh chives (chopped)