Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa, rinsed well (See Note 1)
  • 2 cups water
  • 2 cups flat-leaf parsley loosely packed, very finely sliced (See Note 2)
  • 1/2 cup fresh mint leaves, finely sliced (See Note 3)
  • 3 spring onions/scallions, finely sliced (See Note 4)
  • 250 gm cherry tomatoes, quartered (See Note 5)
  • 2 tbsp freshly squeezed lemon juice (or to taste) (See Note 6)
  • 1/2 cup extra virgin olive oil (See Note 7)
  • sea salt and freshly ground black pepper, to taste

Instruction

  • Put the quinoa in a fine-meshed sieve and rinse well under cold, running water, swishing the quinoa with your hand. Drain the quinoa well.
  • Add 2 cups of water to a medium-size saucepan. Add the quinoa. Over medium-high heat bring it to a boil. Lower the heat and simmer, covered for about 10 minutes, until the seeds are tender. When they are cooked you will notice that they have little curly “tails”.
  • Remove the saucepan from the heat. Place a clean tea towel or 3 layers of paper towel over the saucepan.  Put the lid back on and set aside for 5 minutes. The tea towel/paper towel will absorb excess moisture.
  • Fluff the quinoa with a fork, then turn it into a bowl and leave to cool completely.
  • Add the finely sliced parsley, mint, spring onions/scallions and quartered tomatoes to the quinoa.
  • Add the olive oil and lemon juice, sea salt and freshly ground black pepper and gently toss the ingredients together.
  • Taste and adjust the seasoning if necessary, adding more olive oil, lemon juice, salt and pepper as required. The salad should have a bright, lemony flavour but adjust it to your personal taste.
  • Serve at room temperature or refrigerate and serve cold.