Fresh Herb and Quinoa Salad


¼  cup water
½  cup quinoa
Salt and pepper
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
3 scallions (white and light-green parts), thinly sliced
1 small cucumber, peeled and diced
3 tablespoons lightly packed fresh parsley, finely chopped
2 tablespoons finely chopped fresh mint
3 large beefsteak tomatoes, preferably a mixture of red and yellow



In a small saucepan, bring water to a boil over high heat. Add quinoa and a pinch of salt; bring back to a boil. Reduce heat to low; cover and simmer about 6 minutes, until nearly all the water is absorbed and quinoa is tender and chewy but not soft.
Meanwhile, in a medium bowl, combine juice, oil, salt, and pepper. Fold in quinoa, scallions, cucumber, and herbs. Toss until thoroughly coated. Season to taste as desired.
Thinly slice tomatoes. Arrange on serving plates. Spoon about 1 cup quinoa over tomatoes.  Serve immediately
Calories 350 Fat 14g Carbohydrates 35g Protein 15g
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