Throughout the week I've been eating a lot of green leafy salads. I made this tasty salad a couple of days ago to change things up a bit. I decided to give rainbow quinoa a try and although the package directed me to cook this 5 minutes longer (than the conventional white quinoa), it was done in about 15 minutes.
This salad held up quite well for about three days in my refrigerator.
3/4 cup quinoa
1 1/2 cups water
2 plum tomatoes, diced
1 english cucumber, diced
2 green onions, thinly sliced
2-4 tbsp fresh parsley, chopped
2-4 tbsp fresh mint, chopped
1 tbsp olive oil
freshly squeezed juice from up to a whole lemon
salt and freshly ground pepper
Rinse the quinoa in cold water. Place into a pot with 1 1/2 cups of water and bring to a boil. Reduce the heat and cook until the water has absorbed into the quinoa; about 15 minutes. Cool.
Combine the tomatoes, cucumber, green onion, parsley, mint and olive oil with the quinoa in a non reactive bowl (if you plan on keeping it longer than a day).
Keep adding small amounts of lemon juice, salt and pepper while tossing until you like how your salad is seasoned.
Serve. This salad will keep for a couple of days refrigerated.