INGREDIENTS
- Vinegar, 1 tsp (0.2 oz)
- Basil, 7 leaves (0.1 oz)
- Avocado, 1 avocado (7.3 oz)
- Lemon juice, 0.5 tablespoons (0.3 oz)
- Salt to taste, 1 serving (0 oz)
- Arugula, 0.5 cup (0.4 oz)
- Olives, 0.5 cup (2.4 oz)
- Bell pepper, 1 large (5.9 oz)
- Onion, 1 green onions (0.4 oz)
- Parsley, 0.5 cup (1.1 oz)
- Olive oil, 1 tablespoon (0.5 oz)
- Tomatoes-chopped, 0.5 cup (4.3 oz)
- Precooked Quinoa, 1 cup (6.1 oz)
INSTRUCTIONS
If you don’t have cooked quinoa – cook it to the label instructions and let cool for 30-60 min.
Chop all vegetables small (tomatoes, avocados, onions, peppers, olives, arugula, parsley, basil)
Place cooled quinoa and chopped vegetables in a big mixing bowl.
Add lemon juice, vinegar, olive oil and mix everything well together. Add salt to taste (a small pinch should be enough, since the olives are also salty).
Enjoy!