Quinoa Salad
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
3/4 cup servings
|
Ingredients
- 2 cups water
- 3/4 tsp. salt divided or salt substitute
- 1 cup quinoa rinsed well
- 1/4 cup lemon juice
- 1 tbsp. extra virgin olive oil (or canola oil)
- 4 cloves Garlic minced
- 1/4 tsp. freshly ground pepper
- 1 small yellow bell pepper diced
- 1 cup cucumber diced
- 1/2 cup fresh parsley chopped
- 1/2 cup fresh mint chopped
Ingredients
|
Instructions
- It's important to rinse quinoa well before cooking to remove a bitter-tasting resin on the outer hull. To cook, combine 1 cup of well-rinsed quinoa with 2 cups water in a 2-quart saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer about 15 minutes or until the liquid is absorbed.
- Spread the quinoa on a baking sheet to cool for 10 minutes.
- Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 tsp. salt and pepper, tomatoes, cucumbers, parsley and mint; toss well to combine.
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