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Lemon Quinoa Salad with Mint

Serves 4

Ingredients:

1 cup dry quinoa
2 tablespoons fruity extra virgin olive oil
4 tablespoons fresh lemon juice
2 fresh mint sprigs, leaves removed and chopped
2 tablespoons chopped fresh cilantro leaves
8 grape tomatoes, quartered
2 tablespoons diced red onion
1 clove garlic, minced
Sea salt, to taste
Fresh ground pepper, to taste

Directions:

  1. Cook the dry quinoa as you would raw rice: in 2 and 1/2 cups fresh salted water, bring to boil then simmer, cover and cook for 20 minutes. (water should be absorbed and quinoa is translucent and fluffy).
  2. Scoop the cooked quinoa into a bowl and add the rest of the ingredients, tossing lightly with a fork until combined. Taste test and adjust seasonings.
  3. Cover and chill.
Season: Fall