Categories: Salad, cooked

Ingredients

• 1 cup dry quinoa
• 2 tablespoons fruity extra virgin olive oil
• Juice from 2 limes
• 2-3 fresh mint sprigs, leaves removed and chopped
• 2 tablespoons chopped fresh cilantro leaves or parsley
• Sea salt and fresh ground pepper, to taste
• A handful of sweet and ripe cherry or grape tomatoes, quartered
• 2 tablespoons diced red onion- or use 2 chopped scallions
• 1 garlic clove, minced

Directions

1. Cook the dry quinoa as you would raw rice: in 2 and 1/2 cups fresh salted water, covered, until all of the water is absorbed. I used my rice cooker to do this. The quinoa turned out fluffy, tender and perfect. Scoop the cooked quinoa into a bowl and add the rest of the ingredients, tossing lightly with a fork until combined. Taste test and adjust seasonings.

2. Cover and chill for at least two hours. Let the flavors mingle and get happy. I think this salad tastes even better the second day. Why not plan ahead and make it the day before? Makes 4-6 servings.

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