Vegan Garden Quinoa Salad

 1 cup uncooked quinoa
 2 cups water to cook the quinoa
 1 box of spiralized zucchini, cooked and cooled
 2 cups cucumber, peeled and diced
 1 cup cherry tomatoes, quartered
 1 bell pepper, chopped
 1 red onion, chopped
 1 cup olives, chopped
 1 (15-oz) can chickpeas, rinsed and drained
 2 tbsp fresh oregano, rinsed and chopped finely
 2 tbsp fresh parsley, rinsed and chopped finely
Lemon Vinaigrette
 ¼ cup lemon juice
 3-4 tbsp extra virgin olive oil
 2 tbsp tahini
 2 garlic cloves, minced
 Salt & pepper, to taste

Ingredients

 1 cup uncooked quinoa
 2 cups water to cook the quinoa
 1 box of spiralized zucchini, cooked and cooled
 2 cups cucumber, peeled and diced
 1 cup cherry tomatoes, quartered
 1 bell pepper, chopped
 1 red onion, chopped
 1 cup olives, chopped
 1 (15-oz) can chickpeas, rinsed and drained
 2 tbsp fresh oregano, rinsed and chopped finely
 2 tbsp fresh parsley, rinsed and chopped finely
Lemon Vinaigrette
 ¼ cup lemon juice
 3-4 tbsp extra virgin olive oil
 2 tbsp tahini
 2 garlic cloves, minced
 Salt & pepper, to taste

Directions

Vegan Garden Quinoa Salad

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