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In saucepan cook approx 15 min:
1 cup quinoa, rinsed well.
1 1/2 c water
Remove from heat, fluff with a fork, and cool.
Add :
4 Roma tomatoes, chopped (can substitute roasted beets (see recipe))
1 small onion (red or sweet), chopped
2 Tbsp. minced fresh parsley
2 Tbsp. minced fresh cilantro
1 tsp. minced fresh mint
1/3 cup lemon juice
3 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
Pour over quinoa mixture and toss gently to coat.
Chill overnight.

Submitted by Joyce Miller