3 1/3 cups water
3/4 cups chopped flat leaf parsley
3/4 cups diced cucumber
3/4 cups diced tomato
1/3 cups chopped fresh mint
1/3 cups olive oil
3 Tbsp. fresh lemon juice
2 cloves garlic, minced
In a fine mesh sieve, thoroughly rinse and drain quinoa under cold water until the water runs clear.
Place quinoa and water into pot and bring to a fast simmer.
Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 17 minutes.
Remove from heat (keep covered) and steam for 5 minutes.
**Quinoa can be prepared in a rice cooker with the same quinoa to water ratios as stove top
To cooked quinoa, add parsley, cucumber, cherry tomatoes, and mint.
Season with olive oil, fresh squeezed lemon juice, and garlic.
Add salt and pepper to taste.
Serve cold or at room temperature.
Download Printable Version
Serving Size: 1 cup
Amount Per Serving
Calories from Fat
Total Fat 12g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrate 40g
Dietary Fiber 1g
Total Sugars 3g