Servings: 4 Prep time: 30 min Total time: 45 min
1/2 cup quinoa, uncooked
7/8 cup water
2 cups fresh parsley
1/4 cup fresh mint leaves
2 stalks green onion
2 medium tomatoes
2 Tbsp extra virgin olive oil
Juice of 2 lemons
1 clove garlic, minced
1/4 tsp salt
Pinch black pepper
Prep ahead (optional): Cook the quinoa
Rinse quinoa under water in a fine strainer.
Combine the quinoa and filtered water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes.
After 15 minutes, remove the pot from the heat and let it sit for 10 minutes without lifting the lid.
Uncover and fluff with a fork.
Let it cool before adding to the rest of the recipe. Quinoa can last in the fridge for up to 7 days.
Wash the parsley, mint, and green onion. Remove any stems, then finely chop. Tip: Pulse in a food processor (if you have one) for efficiency.
Wash and cut tomatoes into preferred size (smaller works best for this recipe).
Toss herbs and vegetables with the cooled quinoa.
In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
Pour dressing over the salad and toss well to combine.
Divide into bowls and enjoy!
Cooking the quinoa doesn't have to be done in advance but it can save you time when you make the salad so you aren't waiting for the quinoa to cool. Warm quinoa in the salad will wilt the herbs.
Add any other favorite vegetables as desired. Cucumber and olives go very well in this dish.
If you don't have lemons on hand you can use 1/4 cup red wine vinegar instead.
Quinoa is a gluten free seed.