Ingredients
Yield: 8
Prep: 15 minutes
Total: 15 minutes
For the salad:
4 1/2 cups cooked quinoa
1 14-ounce can small white beans, drained and rinsed
1 English cucumber, seeded and chopped
1 1/2 cups quartered cherry tomatoes
1/2 cup diced green bell pepper
1/4 cup diced onion
1/2 cup sliced black olives
Crumbled feta cheese (optional, for topping)
For the dressing:
1/2 teaspoon minced garlic (1 clove)
1/4 cup olive oil
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation
