RENEE NICOLE'S KITCHEN
For the Salad ▢ 1 cup dried quinoa ▢ 1 cup cherry or grape tomatoes, quartered ▢ ½ to 1 whole cucumber, diced ▢ 1 sweet red pepper, diced small ▢ 12 ounces cannellini beans, drained and rinsed ▢ 8 ounces feta cheese, crumbled For the Vinaigrette ▢ ¼ cup apple cider vinegar ▢ Juice of 1 medium or large lemon ▢ ½ cup olive oil ▢ ¼ cup diced red onion ▢ 2 cloves garlic, minced ▢ 2 teaspoons Dijon mustard ▢ ½ teaspoon parsley ▢ ½ teaspoon oregano ▢ ¼ teaspoon salt ▢ ¼ teaspoon black pepper
Yield
prep time
1 HOUR 10 MINUTES
total time
4-6 SERVINGS
5 MINUTES