Ingredients
Units
Scale
For cooked Quinoa
- 1 cup of uncooked quinoa rinsed
- 1–1/2 cups of water
- 1/2 teaspoon olive oil
- pinch of salt
For the Salad:Â
- 2 cups of cucumber dice
- 1 cup of grape tomatoes cut in half (optional)
- 1 cup of finely chopped parsley
- 1/2 cup of carrot sticks
- 1/2 cup of thinly sliced radish sticks
- 1/2 cup thinly sliced purple green onion (regular green onion works but the purple adds to the color)
- the juice of 2 lemons
- 3 tablespoons of olive oil
- salt and pepper to taste
Instructions
- First cook the quinoa by placing 1 cup of uncooked quinoa in 1 and 1/2 cup of cold water in a pot on the stove. Bring to a boil and then reduce the heat to low and simmer for 15 minutes. Keep an eye as when all the water evaporates the quinoa is done. Remove and fluff with a fork.Â
- While the quinoa is cooking chop all the veggies, cucumber, grape tomatoes, parsley carrots, radishes, and green onion.Â
- In a small bowl whisk together the juice of 2 lemons, 3 tablespoons of olive oil, and salt and pepper.Â
- When the quinoa is cool, add the veggies and the lemon olive oil mixture. Mix lightly but well. Add a few sprigs o parsley or slices of purple-green onion for decoration.Â
- Prep Time: 20 minutes
- Cook Time: 15
- Category: side dish
- Method: stove top
- Cuisine: Mid Eastern
- Diet: Vegan
