Serve this refreshing, lemony quinoa salad in the summertime when cucumbers are at their peak. Add in a few cups of cooked chickpeas or chopped cooked chicken to add extra protein and nutrients if desired.
Ingredients
Salad
6 cups
cooked
quinoa
1 large
cucumbers
diced
4
green onions
cut into thin rounds
⅓ cups
chopped
fresh dill
Dressing
6 tablespoons
freshly squeezed
lemon juice
4 tablespoons
extra virgin olive oil
1 teaspoons
Herbamare
1 teaspoons
finely grated
lemon zest