Ingredients: (Organic if possible)
4 cups cooked quinoa 2 ripe tomatoes in small dice 1/2 red onion finely diced 1 cucumber, peeled and diced 1 sweet pepper, any color, diced 2 cups (packed) finely chopped flat leaf parsley 1/4 cup finely chopped mint 1 large lemon or 2 small lemons, juiced 3/4 cups extra virgin olive oil Sea salt to taste
- Pile the quinoa in a large bowl and allow to cool, almost to room temperature. If you put the fresh veggies into hot quinoa they will partially cook and you will lose some of the crunch that makes this salad memorable.
- Add all the chopped vegetables and herbs and toss to mix.
- Mix the lemon juice and olive oil in a cup then sprinkle the mixture over the salad.
- Toss to coat all of the vegetables and the quinoa.
- Salt to taste.