This simple quinoa salad came together in a flash (which was great because while I knew I wanted to create it, I forgot to do it until the last minute (you know, when people are whining about being hungry).

Here’s what I threw in a bowl (literally):

1C cooked quinoa (tip for cooking below)
1 english cucumber, chopped
2 peppers (one green, one yellow), chopped
2 handfuls of grape tomatoes, sliced
1 handful of fresh basil from my pot (1T dried would do)
1/3C ish of goat feta
juice of 1 lemon
splash of apple cider vinegar
big spoon of sundried tomatos in oil (with their oil)
a couple big spoons of kalamata olives

Mix and serve. Enjoy!

QUICK QUINOA COOKING TIP: Want my hack for cooking Quinoa on the go? Put water & quinoa in a pot. Bring to a boil. Turn the element OFF (move pot if it’s not a gas element) and LEAVE IT. I literally put the WHOLE pot in the fridge right before we left for swimming, then only pulled it out right before I made the salad, fluffed it up with a fork and added it to the salad.

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