Ingredients
- 1 cup quinoa rinsed
- 1/2 tsp salt
- 2 Tbsp lemon juice
- 1 clove garlic minced
- 1/2 cup olive oil
- pepper to taste
- 1-2 cucumbers cut into 1/4" pieces
- 1 pint cherry tomates halved
- 2/3 cup parsley chopped
- 1/2 cup mint choppped
- 2 scallions thinly sliced
Servings:
Units:
Instructions
- Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
- Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing.
- Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
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