Ingredients

• 1 c quinoa, rinsed and drained (will yield 3 cups cooked)
• 2 c water
• 1 t kosher salt, more to taste if necessary
• 1 1/2 c minced parsley, about 2 large bunches
• minced green onions, about 2 bunches
• 1 lb grape tomatoes, chopped, about 2 cups (Grape tomatoes are less watery than regular tomatoes and have more reliable flavor.)
• zest and juice of one medium lemon
• 1 T olive oil

Directions

1. Rinse quinoa well in a fine sieve to remove the saponin (the naturally occuring bitter coating that keeps insects at bay.)

2. In a dry non stick pan, toast quinoa over medium high for 3 or 4 minutes, then add 2 cups of water and salt and bring to a boil. Reduce heat to lowest low, cover and cook until all water has been absorbed, about 15 minutes. Turn off heat and let stand, covered, for another 5 minutes. Fluff with a fork.

3. Zest the lemon onto the quinoa and add in the parsley, onions, tomatoes, olive oil and lemon juice and toss well.

4. Let sit for 30 minutes before tasting for seasonings, adding more salt only if necessary. Serve cold or at room temperature.

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