1 cup pre-cooked quinoa
1 good-sized bunch flat-leaf parsley
1 cup fresh mint leaves (or 1/4 cup dried crushed mint leaves)
4 medium tomatoes, peeled, cored, seeded, and chopped
10 thin scallions, white bulb cut into thin rounds
1/4 cup freshly squeezed lemon juice (juice of 1 lemon)
1 clove garlic, crushed
1/4 cup extra-virgin olive oil
salt and freshly ground pepper, to taste

In a food processor, chop the parsley and mint. Transfer to a small bowl. Add the remaining dressing ingredients, except the salt, to the bowl and stir to blend. Season with salt to taste and set aside. Place the quinoa in a medium-size bowl; fluff with a fork to separate the grains. Stir in the dressing; taste for seasoning. Cover and refrigerate for at least 1 hour, but not more than 4 hours. Adjust the seasoning before serving, adding lemon juice or salt to taste.

For a nutrition boost, add a cup of cooked chick peas (whole or mashed). I usually add more lemon juice, and if I have some Lebanese pepper, in it goes!

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