- 15 cherry tomatoes cut in half
- 2 medium cucumbers peeled and diced
- 10 black or green olives chopped
- 1 cup chopped parsley
- ½ cup chopped mint
- ½ cup chopped basil
- 2 cups basic cooked quinoa
- 5 tbsp. olive oil
- Juice of two lemons
- Salt and pepper to taste


  1. Put all the vegetables in a big bowl (tomatoes, cucumber, parsley, mint, and basil).
  2. Add to them the chopped olives and quinoa.
  3. Add the olive oil, lemon juice, salt, and pepper and mix well.
  4. Put the salad in a serving bowl and keep in the fridge for at least 1 hour before serving, for all the flavors to blend in.