Lemon Quinoa Salad with Mint
This side dish is as tasty as it is healthy.
Serves 4 |
|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 |
- 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).
- 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.
- Cover and chill.
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