Photo by Daniel Taylor
A refreshing salad to welcome in the sunshine! Can be served on it's own or great with falafel or fish. Quinoa is an ancient grain and is substituted for bulgur wheat in this recipe making it gluten free. Quinoa provides a nice texture to the salad. Cucumber, tomato, fresh mint, parsley and lemon in Chinese Medicine dietary therapy, have a cooling effect and help clear excess heat in the body.
Place quinoa in mesh strainer and rinse thoroughly under cold running water.
Add quinoa to a saucepan with 2 cups of water and bring to the boil. Reduce heat and simmer with lid on for 15 minutes.
The water will absorb and the quinoa will appear to unravel. Fluff with a fork and cool.
Finely chop the parsley, mint and red onion and dice the tomato and cucumber.
Combine in a bowl with the cooked quinoa.
Whisk the lemon juice, extra virgin olive oil and sea salt together til well combined.
Fold into the quinoa mixture.
Garnish with lemon zest.
Ingredients
Directions
Place quinoa in mesh strainer and rinse thoroughly under cold running water.
Add quinoa to a saucepan with 2 cups of water and bring to the boil. Reduce heat and simmer with lid on for 15 minutes.
The water will absorb and the quinoa will appear to unravel. Fluff with a fork and cool.
Finely chop the parsley, mint and red onion and dice the tomato and cucumber.
Combine in a bowl with the cooked quinoa.
Whisk the lemon juice, extra virgin olive oil and sea salt together til well combined.
Fold into the quinoa mixture.
Garnish with lemon zest.