1/2 cup cooked quinoa
1 TBS. extra virgin olive oil
1 tsp. Braggs Liquid Aminos
Himalayan salt to taste
1 Tbsp. fresh lemon juice
1 Tbsp. red wine vinegar
2 Tbsp. finely minced fresh parsley
1 Tbsp. dried oregano
1/4 large ripe tomato, diced
1/4 large cucumber, peeled and diced
2 Tbsp. chopped pitted kalamata olives
**Idea: Add some feta cheese for a salty addition!
Toss quinoa with the olive oil and Braggs Liquid Aminos, add all other ingredients and toss. Best when covered and chilled for at least 1 hour.
Timesaver Tip: Make a big batch and keep it chilled for quick-lunch option.
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