– For the Dressing:
– ¼ cup olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon fresh lemon juice
– ½ teaspoon Italian seasoning
– ¼ teaspoon salt
– ⅛ teaspoon black pepper
For the Salad:
– 1 medium zucchini , diced
– 2 cups cold cooked quinoa (see notes for cooking quinoa)
– ½ cup diced red onion
– ½ cup crumbled feta
– ⅓ cup chopped fresh basil