Ingredients
30 servings
Dry quinoa Tri Color
6.0
cup(s)
Red bell pepper
4.0
whole
Garbonzo Beans 15oz Can
5.0
can(s)
Red onion
1.0
whole
Cucumber
5.0
whole
Sliced Kalamata olives (12 0z)
2.0
jar(s)
Sundried tomatoes Julienne Cut
4.0
jar(s)
Parsley
1.0
bunch(es)
Balsamic dressing
2.0
bottle(s)
Feta Crumbles
12.0
ounce(s)
Balsamic glaze
1.0
bottle(s)
Lemon
2.0
whole
Dietary Restrictions
Dairy
Recipe Instructions
Season with oil from sundried tomatoes and salt and pepper to taste. Cook quinoa the night before.