Mediterranean Quinoa Salad | Sports Research

Ingredients

• 2 cups cooked quinoa
• 4 persian cucumbers, diced
• 3 roma tomatoes, seeded and diced
• 1 can chickpeas, drained and rinsed
• ½ small red onion, diced
• Handful of olives, chopped
• Handful fresh herbs (basil, parsley and/or dill)
• 1 Avocado, sliced
• 1 lemon, squeezed
• 3 tbsp SR® Organic MCT Oil
• 3 tbsp balsamic vinegar
• Sea salt and ground black pepper, to taste
• Lemon zest