Ingredients:

1 C quinoa
2 C water
2 C coarsely chopped Italian (flat leaf) parsley leaves (A large bunch)
3 T Mint
2 Lebanese cucumbers, diced
1  punnet cherry tomatoes, halved & quartered crossways
4 spring (green) onions, chopped
½ red onion, finely chopped
sea salt & freshly ground pepper
80mls extra virgin olive oil
juice of 1-3 lemons

Method:

1. Rinse and drain the quinoa.

2. Put in a heavy-bottomed pot with the water and bring to the boil.

3. Turn the heat down, cover and simmer for about 10 mins or until all the water has been absorbed.

4. Set aside to cool completely and then fluff up a bit.   

5. When ready, toss the parsley, mint, cucumbers, tomatoes, spring onions and red onion with the quinoa, seasonings, oil and lemon juice.

From Cookbook “Cooking with Quinoa” by Rena Patten