Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 1 Juice of 1 lemon
- to taste Salt and pepper
Instructions
- Rinse the quinoa under cold water to remove bitterness.
- In a medium pot, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
- While the quinoa cooks, prepare your vegetables. Chop the cherry tomatoes, cucumber, red onion, parsley, and mint.
- Once the quinoa is cooked, remove it from heat and let it cool for a few minutes.
- In a large bowl, combine the quinoa, chopped vegetables, olive oil, lemon juice, salt, and pepper. Toss gently to combine.
- Let the salad sit for about 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
- Prep Time: 10
- Cook Time: 15