Prep
Cook
Total
Yield 8-10 servings
A fan favorite, we've been keeping this recipe in rotation for our subscribers for the past couple of years because it has been so well-received! It keeps well all week and is a great salad for our gluten-free eaters.
3 cucumbers, sliced thinly
1 cup quinoa, cooked
1/2 cup rice vinegar
2 Tbsp honey or agave
1 jalapeno, seeded and chopped
Pinch red pepper flakes
Courses side
Recipe by Vie at https://getvie.com/free-meal-plans/