1 c quinoa
1 1/2 c water
2 T extra virgin olive oil
1 fresh lemon, juiced
1 tomato, finely chopped.
1/2 large seedless cucumber, diced
1 bunch of parsley, finely chopped
12 mint leaves, finely chopped.
Cilantro (I seen a little leftover in the fridge so I threw it in. 1/8 cup) fiinely chopped.
1/2 t cumin
salt to taste
pepper
Place the water and quinoa in sauce pan and bring to boil. One it starts to boil cover with lid and bring to a low simmer and cook until all the water is gone and the quina is cooked. Fluff with a fork and let cool.
Mix olive oil, lemon, salt and cumin together and set aside. Once the quinoa is cooled add cucumber, tomatoes and herbs and stir to blend. Add lemon/oil mixture and stir. Chill.
1 bunch of parsley, finely chopped
12 mint leaves, finely chopped.
Cilantro (I seen a little leftover in the fridge so I threw it in. 1/8 cup) fiinely chopped.
1/2 t cumin
salt to taste
pepper
Place the water and quinoa in sauce pan and bring to boil. One it starts to boil cover with lid and bring to a low simmer and cook until all the water is gone and the quina is cooked. Fluff with a fork and let cool.
Mix olive oil, lemon, salt and cumin together and set aside. Once the quinoa is cooled add cucumber, tomatoes and herbs and stir to blend. Add lemon/oil mixture and stir. Chill.
