15min · 2 servings Ingredients • 1 cup cooked quinoa • 2 Persian/Lebanese cucumbers • 2 roma tomatoes • ½ small red onion • ½ large avocado • 10 kalamata olives • handful fresh mint leaves Dressing • ½ lemon • 2 tablespoon extra virgin olive oil • 2 tablespoon balsamic vinegar • sea salt and ground black pepper