INGREDIENTS
1 cup quinoa, rinsed well
5 cups water
1 gallon of ice water in large bowl for ice water bath
1/2 tsp. Kosher salt
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Salt & fresh ground black pepper
1 cucumber, peeled, seeded and cut into 1/4-inch dice
2 Roma tomatoes, cut in 1/4-inch dice
1/2 cup parsley, chopped
1/2 cup fresh mint, chopped
3 to 4 green onions, sliced thin
DIRECTIONS
- Bring 5 cups of water and the 1/2 teaspoon of salt to a rolling boil and add quinoa. Cook the quinoa much the same as you would cook pasta, testing a small piece every few minutes until al dente or done to your liking. For al dente, this is usually around 10 to 12 minutes.
- Drain quinoa and immediately shock in an ice-water bath. Let this sit to cool for a few minutes. Drain quinoa thoroughly, move to large mixing bowl, and place in refrigerator.
- If planning to serve immediately, simply toss quinoa with the remaining ingredients, season with salt and pepper to taste, chill for 15 minutes and serve. If making ahead of time, add olive oil and lemon juice to quinoa and store covered in the refrigerator for up to 48 hours.
- Fifteen minutes prior to serving toss, with the remaining ingredients, season with salt and pepper to taste, let chill for
15 minutes, and serve.
Prep Time: 20 mins./ Cook Time: 12-15 mins./ Serves: 6
