Prep and cook time: 30 minutes Serves 4-6
1 cup dry quinoa
2 cups pure water
2 tablespoons fruity extra virgin olive oil
2 limes, juiced
2-3 fresh mint sprigs, leaves removed and chopped
2 tablespoons cilantro leaves or parsley, chopped
1 handful of cherry or grape tomatoes, quartered
2 tablespoons diced red onion or 2 chopped scallions
1 garlic clove, minced
sea salt and fresh ground pepper, to taste
option to add 1/8 cup raisins and/or 1/2 cup sliced apple
Mix quinoa in with 2 cups fresh water, bring to boil then simmer. Cover and cook until water is absorbed, and quinoa is translucent and fluffy (about 20 minutes). Scoop the cooked quinoa into a bowl and add the rest of the ingredients, tossing lightly with a fork until combined. Test and adjust seasonings. Cover and chill–the longer, the better. In fact, this salad tastes better the second day.
