Dairy-Free | Vegan | Gluten-Free | Lactose-Free
4 servings
Prep time: 15 minutes
What You’ll Need
- 1 c quinoa, cooked to package directions
- 3 cups arugula
- 1 c chopped cucumber
- 1 c Grape tomatoes, quartered
- 1/3 c chopped red onion
- ½ c Kalamata Olives, sliced
- 4 slices Vevan Mozza Melts, stacked and cut into ½” squares
- 3 tbsp basil, thinly sliced
- 1 tbsp lemon zest
For the Dressing:
- 2/3 c Extra Virgin Olive Oil
- 1/3 c lemon juice
- 1/3 c apple cider vinegar
- 1/3 c Agave syrup
- 1 tsp Dijon mustard
- 1 tsp sea salt
- ¼ tsp black pepper
- 1 tbsp fresh Oregano, minced
- 1 tbsp fresh mint, minced
Here’s How
For the Dressing:
- Add all ingredients to a jar.
- Cover and shake for about 1 minute.
- In a medium-sized shallow bowl, add arugula, quinoa, cucumbers, tomatoes, red onion, kalamatas, Mozza squares, basil and lemon zest.
- Drizzle with dressing.
- Serve with pita bread if desired.
