Prep and cook time: 1 hour Serves 4
1 cup quinoa (pre-soaked in water with juice from a half lemon for 20 minutes; rinsed and drained)
2 cups water or broth
1 cup fresh Italian parsley, finely minced
½ cup fresh mint, finely minced
1 bunch green scallions, sliced
1 cup cucumber, ½-inch cubes
¼ cup kalamata olives chopped
1 tomato (if in season), chopped
2 teaspoons sea salt
1-2 lemons, juiced
¼ cup olive oil
In a medium sauce pan, combine presoaked quinoa and water or broth. Bring to boil and reduce down to simmer for about 20 minutes. Once quinoa is cooked, spread on a sheet pan and separate quinoa to prevent sticking together. Cool in freezer for 10 minutes then remove quinoa to a bowl. Combine remaining ingredients, except for oil and lemon juice, with quinoa. Incrementally, add oil and lemon juice depending upon your taste.
