1 Cup Dry Organic Quinoa (I used fair trade, organic Royal Rainbow Quinoa from Alter Eco)
1 Cup Diced Organic Tomato
1 Cup Diced Organic Cucumber
¾ Cup Very Thinly Sliced Red Pepper
4 Organic Green Onions, sliced (both white and green parts)
½ Cup Fresh Organic Green Peas (frozen is fine if you can’t find fresh)
¼ Cup Dried Cranberries
¼ Cup Organic Basil chiffonade
½ Cup Quartered Organic Strawberries
¼ Cup Sunflower Seeds
4 One Inch Thick Slices Watermelon, cut into 6 spears each
4 Ounces Feta Cheese, crumbled
1 Cup Organic Microgreens/Pea Shoots/Sprouts
¼ Cup Organic Extra Virgin Olive Oil
2 Tablespoons Organic Lemon Juice
1 Tablespoon Organic Balsamic Vinegar
½ Teaspoon Freshly Cracked Black Pepper
¼ Teaspoon Sea Salt
2 Teaspoons Hot Sauce