Elise Bauer

INGREDIENTS

1 cup

dry quinoa

1 tsp

salt

2 cups

diced cucumbers, seeded if the cucumbers are very seedy, and peeled if the cucumbers have thick peels

1/3 cup

finely diced red onion

2 cups

cherry or sungold tomatoes, halved

2 tbsp

finely diced red bell pepper

1/2 cup

chopped, pitted kalamata olives

1 tbsp

thinly sliced fresh mint

1 1/2 tsp

chopped fresh oregano

2 tbsp

chopped fresh parsley

1/4 cup

high quality olive oil

2 tbsp

red wine vinegar

1 1/2 tsp

salt

1/2 cup

crumbled feta cheese (omit for vegan option)