Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 4 green onions, chopped
  • 1 tomato, diced
  • 1/2 large cucumber, diced
  • 1/4 cup loosely packed fresh mint, finely minced
  • 1/8 cup fresh parsley, finely minced
  • 3 tablespoons olive oil
  • 1/4 cup lemon juice, or less (to taste- I like a lot!)
  • 1 teaspoon garlic powder
  • Freshly cracked black pepper, to taste

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Bring water to a boil in a medium saucepan.
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Step 2

  • Add quinoa and stir. Cover and reduce heat. Allow quinoa to simmer on medium-low heat until all water is cooked off, about 20 minutes. Stir occasionally. Be careful not to burn your quinoa. Allow to cool.
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  • Length: 20 minutes

Step 3

  • Place cooled quinoa into a large bowl (preferably something with an airtight lid).
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Step 4

  • Add all remaining ingredients and gently stir until very well-mixed. Cover and refrigerate for at least an hour.

Step 5

  • Stir again before serving.

Step 6

  • Can be stored, covered, in the refrigerator for two or three days. But it's best on the first day, when the veggies are still fresh and crisp!