By Patti Green
Ingredients: Serves 4 to 6
- 2 cucumbers, diced
- 1 quart grape tomatoes, halved
- 1 small red onion, thinly sliced
- 1 bell pepper, diced
- Juice of 1 lemon
- 1/2 lb feta cheese, crumbled
- 1/3 cup Greek olives (optional)
- 1 cup cooked quinoa (cooled)
Dressing Ingredients:
- 2-3 tbsp olive oil
- Salt & pepper to taste
Instructions:
- Combine all ingredients
- Dress with oil, salt & pepper
- Let sit for 30 minutes before serving
Patti Green is a board-certified health coach in Buffalo. She earned her B.S. degree from Northeastern University; C.H.C., AADP through SUNY Purchase Institute for Integrative Nutrition, and Harvard Medical School, CHEF Coaching the Basics. Learn more about her community programs at https://pattigreen.squarespace.com.