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
CategoryChild-Friendly, Dairy-free/Soy-free, Dietary Lifestyle, Entrées, Gluten-Free, Side dishes, Vegan, Vegetarian
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