Fill in s1 cup quinoa, cooked and cooled 1 cucumber, diced 1 cup cherry tomatoes, halved 1/4 cup Kalamata olives, pitted and sliced 1/4 red onion, thinly sliced Fresh parsley and mint, chopped 1/4 cup olive oil 1 tbsp lemon juice Salt and pepper to tasteome text
1 cup quinoa, cooked and cooled 2 cups fresh parsley, chopped 1/2 cup mint, chopped 2 tomatoes, diced 1 cucumber, diced 3 tbsp olive oil Juice of 2 lemons Salt and pepper to taste
1 cup quinoa, cooked and cooled 1 can chickpeas, drained and rinsed 1/4 cup vegan feta cheese 1/4 red onion, thinly sliced 1 cucumber, diced Fresh dill and parsley Olive oil, lemon juice, salt, and pepper
1 cup quinoa, cooked and cooled 1 cup chickpeas, cooked or canned 1/2 red onion, diced 1 cup cherry tomatoes, halved 1 cucumber, diced Kalamata olives Fresh parsley and oregano Olive oil, lemon juice, salt, and pepper
1 cup quinoa, cooked and cooled 1 cup roasted cauliflower florets 1 cup chickpeas, cooked 1/4 red onion, thinly sliced 1 tsp cumin powder 1/2 tsp turmeric Fresh cilantro, chopped 1 tbsp olive oil 1 tbsp lemon juice
1 cup quinoa, cooked and cooled 1 cup roasted sweet potatoes 1 cup roasted zucchini 1 cup roasted bell peppers Tahini dressing (or your favorite quinoa salad dressing)
1 cup quinoa, cooked and cooled 1 ripe avocado, diced Fresh cilantro, chopped Juice of 2 limes Olive oil, salt, and pepper
1 cup quinoa, cooked and cooled 1/2 cup dried cranberries 1/4 cup walnuts, toasted Fresh spinach or arugula Olive oil, balsamic vinegar, salt, and pepper
1 cup quinoa, cooked and cooled 2 roasted beets, diced 2 cups arugula Goat cheese (optional, or use vegan cheese) Olive oil, balsamic vinegar, salt, and pepper
1 cup quinoa, cooked and cooled 1 ripe mango, diced 1 cup black beans, cooked or canned 1/4 red onion, diced Fresh cilantro, chopped Juice of 2 limes Olive oil, salt, and pepper
1 cup quinoa, cooked and cooled 1 cup cucumbers, diced 1/2 cup shredded carrots 1/4 red onion, thinly sliced 2 tbsp Sriracha sauce 1 tbsp peanut butter (for the dressing)