Ingredients

  • 1 cup Quinoa
  • 2 cups water
  • 2 teaspoons sea salt
  • 2 celery stalks
  • each red, yellow and orange peppers
  • 2 green onions
  • 12 kalamatas olives or sun-dried olives
  • 1 vine ripened tomato, seeded
  • 1/4 cup frozen corn (may be omitted)
  • 1/2 cup chopped fresh parsley
  • 6 mint leaves
  • 6 cloves finely minced garlic
  • 1/2 cup lemon juice
  • Sea Salt
  • 10 grilled shrimp seasoned with lemon juice and garlic (jui

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Add salt to water and boil.
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Step 2

  • Toast Quinoa for a couple of minutes in a dry pan moving around so it doesnt burn (when you hear it pop, count to 5 and remove immediately)
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Step 3

  • Add Quinoa and cook for 12 minutes on a soft boil, or until all the water is soaked into the Quinoa.
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  • Length: 12 minutes

Step 4

  • While cooking the Quinoa, add minced garlic to lemon juice, allow to sit.
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Step 5

  • Remove Quinoa from heat and add lemon juice and garlic mixture, mix well. Allow to absorb and cool.
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Step 6

  • Chop all veg into similar sized pieces (I like about 1/4 dice).

Step 7

  • Chop parsley and mint finely.
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Step 8

  • When Quinoa has cooled, mix everything together.
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Step 9

  • Serve with grilled shrimp!
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