I am so excited for summer! Picnics in the park or at the beach, backyard bbq’s and just chilling. If you need a dish to satisfy your vegan and gluten free friends, this is one dish to keep everyone happy. It also comes together quickly, stores and travels well and is really delicious. Oh, and it’s pretty 😉
Using quinoa instead of lettuce in the greek salad makes this a really hearty side or main dish. It still surprises me how many people are not eating quinoa since it’s so versatile, try using it instead of pasta or rice with your favorite sauce. Whatcha waiting for, go get some quinoa will ya! and then let me know how you like to eat it…
Ingredients: 4-6 servings
1 cup quinoa
1 cup chopped cucumber
1 cup chopped tomato or grape tomatoes, halved
1/2 cup crumbled tofu
1/4 cup chopped parsley
1/4 cup sliced kalamata olives
1/4 cup lemon juice
1/2 cup olive oil
1/2 tablespoon chopped garlic
1-2 tbs agave
salt and pepper to taste
Method:
prepare quinoa according to package directions and allow to cool. combine lemon juice, olive oil, garlic and agave in bowl and mix well. combine remaining ingredients with quinoa, add dressing and mix well.
