Ingredients

• 1 cucumber
• ¼ cup cooked red quinoa

• 1 tsp rice wine vinegar

• Pinch of ground Zanzibar Black Pepper
• Pinch of salt

• 1 tsp Cured Sumac

• ½ cup yogurt
• 1 tsp. Ground Black Lime

• ¼ tsp Black Urfa Chili

• 1 tsp ground Red River Coriander