Mediterranean Quinoa Salad
3 cups cooked quinoa (we used red quinoa, use what you prefer)
1 heaping cup of cherry or pear tomatoes, halved
1 cup cucumber, sliced & chopped
1/2 cup radishes, diced
1/2 cup green onions, thinly sliced
1/4 cup chopped parsley
1/4 cup chopped basil
2 lemons, freshly squeezed (about 1/3 -1/2 cup juice)
2-4 tablespoons olive oil
salt & pepper to taste
1 cup vegan cheeze crumbles (we used Teese Mozzarella!)
Cook quinoa according to package instructions. (Normally 1 cup quinoa + 1 1/2 cups water, bring to boil, simmer till water is absorbed.) Set aside to let cool completely before mixing in veggies.
Once cooled, toss in tomatoes, cucumbers, radishes, green onions, parsley, basil, lemon juice, & olive oil. Toss to combine. Season with salt & pepper to taste. Add in cheeze crumbles and toss gently to incorporate. Refrigerate until serving, makes 8 servings. Leftovers save well in a sealed container for 3-4 days. Enjoy!