You will need:
- 1 cup of quinoa
- 1-2 shallots
- 1-2 cups flat leaf parsley
- ½ cup mint leaves
- ¼ cup olive oil
- Juice of 1 lemon
- 1 tomato, chopped and seeds removed
- 1-2 small Japanese cucumbers, seeds removed and chopped small
Bring 1 ½ cups of water to a boil. Add the already rinsed quinoa, cover and turn down to a simmer. Cook for 12-14 minutes or until all the liquid is absorbed. I like to pour all the quinoa onto a baking sheet and fluff it with a fork. That way the quinoa will cool more quickly and not stick together.
In a bowl, mix the diced cucumber, chopped shallots, diced tomatoes, chopped parsley and mint. Add the cooled down quinoa. Sprinkle with lemon juice, olive oil and mix well. Season with salt and pepper.
Serve with a fresh slice of lemon juice.