1largecucumber(or 2 medium cucumbers) with seeds removed
1pintcherry tomatoes
18 oz blockfat free feta
16 oz jarkalamata olivespitted
3Tbspbalsamic vinegar
3Tbspextra virgin olive oil
1Tbspfresh dillchopped
1Tbspfresh parsleychopped
1Tbspfresh mintchopped
1tspgarlic powder
1tspdried oregano
1tsppink Himalayan sea salt
½tspblack pepper
Instructions
To prevent bitterness, rinse your quinoa thoroughly using a fine mesh strainer. Allow it to dry completely.
Toast dried quinoa until it becomes nutty and fragrant.
Add water to pan, bring to a simmer, and cover for 15 minutes. Water should be entirely absorbed, and quinoa should be tender.
Place quinoa in fridge for at least an hour to chill.
Meanwhile, halve the cherry tomatoes and kalamata olives. Dice the cucumber into likesized pieces. Crumble or dice the feta, as desired. Place them all into a large bowl with chopped fresh herbs, and set aside.
In a small bowl, whisk together the vinegar, oil, dried oregano, garlic powder, salt, and pepper.
Add the chilled quinoa to large bowl of veggies, and stir it all together with the prepared dressing.
Cover and chill until ready to serve, or portion out into jars for lunch with 3 oz of lean protein.