It’s really quite simple to make this delicious salad. This is also great with grilled or barbecued seafood and meat dishes.
Preparation time + cooking times : 30 mins.
150 g quinoa (red, white or mix quinoa)
400 g tomatoes, deseeded,dice into 0.5 cm size
100 g green onion (scallion, spring onion) finely chopped
60 g leaves parsley (curly or flat-leaf) finely chopped
50 g leaves mint finely chopped
60 ml extra Virgin olive oil or your choice of cooking oil
60 ml to 75 ml lemon juice to your taste
20 g garlic cloves finely chopped
2 tsp ground pink himalayan salt or your choice of salt
Cook the quinoa according to the instructions of the package. Allow to cool to room temperature, fluff with a fork.
Before you soak or cook your quinoa please wash at least 3 to 4 times. Read the instruction of the package, grains have some bitterness too.
Meanwhile prepare the herbs, tomato, and place into
Add cooked quinoa to the herb mixture and mix well.
Whisk the lemon juice, oil, garlic and salt together and add to the quinoa and mix gently. Use at once,