Haley's Quinoa Salad

Name: Haley''s Quinoa Salad Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup dry quinoa; 2 tablespoons fruity extra virgin olive oil; Juice from 2 lemons; 2-3 fresh mint sprigs leaves removed and chopped; 2 tablespoons chopped fresh cilantro leaves or parsley; Sea salt and fresh ground pepper to taste; A handful of sweet and ripe cherry or grape tomatoes quartered; 2 tablespoons diced red onion- or use 2 chopped scallions; 1 garlic clove minced

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 cup dry quinoa2 tablespoons fruity extra virgin olive oilJuice from 2 lemons2-3 fresh mint sprigs, leaves removed and chopped2 tablespoons chopped fresh cilantro leaves or parsleySea salt and fresh ground pepper, to tasteA handful of sweet and ripe cherry or grape tomatoes, quartered2 tablespoons diced red onion- or use 2 chopped scallions1 garlic clove, minced

Directions

Cook the dry quinoa as you would raw rice: in 2 and 1/2 cups fresh salted water, covered, until all of the water is absorbed. I used my rice cooker to do this. The quinoa turned out fluffy, tender and perfect. Scoop the cooked quinoa into a bowl and add the rest of the ingredients, tossing lightly with a fork until combined. Taste test and adjust seasonings.

Cover and chill for at least two hours. Let the flavors mingle and get happy. I think this salad tastes even better the second day. Why not plan ahead and make it the day before? Makes 4 good-sized servings.

Number of Servings: 4

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 219.6
Total Fat: 6.3 g
Cholesterol: 0.0 mg
Sodium: 6.5 mg
Total Carbs: 35.6 g
Dietary Fiber: 3.7 g
Protein: 6.6 g

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