- * 1/2 cup dry quinoa
- * 1 dapper persian cucumber, chopped
- * 1 runt 2-2.5 oz.can sliced sunless olive
- * 1/2 cup crumbled feta cheese
- * 2 dapper purple bell pepper, roasted and chopped (or 1 cup chopped
- roasted purple pepper from a jar)
- * 1 cup cherry tomato, halved
- * 1 tbsp olive oil
- * 2 tbsp balsamic vinegar
- * generou pinch every salt and pepper
- Cook quinoa consistent with bundle instructions. Drain and chilly.
- Whisper cooked and cooled quinoa along with all last ingredients in a dapper bowl. Toss to combine. Encourage as we whisper or store refrigerated in an airtight container for five-7 days.