2 tablespoons fruity extra virgin olive oil+ Add to Shopping List
4 tablespoons fresh lime juice+ Add to Shopping List
2 fresh mint sprigs, leaves removed and chopped+ Add to Shopping List
2 tablespoons fresh cilantro leaves or parsley, chopped+ Add to Shopping List
Sea salt and fresh ground pepper, to taste+ Add to Shopping List
1 handful sweet and ripe cherry or grape tomatoes, quartered+ Add to Shopping List
2 tablespoons red onion, diced+ Add to Shopping List
1 clove garlic, minced+ Add to Shopping List
Directions:
Cook the dry quinoa as you would raw rice: in 2 and 1/2 cups fresh salted water, bring to boil then simmer, cover and cook until water is absorbed and quinoa is translucent and fluffy (about 20 minutes).
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. The longer, the better. In fact, I think this salad tastes better the second day, so plan ahead and make it the day before.
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Lime Quinoa Salad with Mint
Ingredients:
1 cup dry quinoa
2 tablespoons fruity extra virgin olive oil
4 tablespoons fresh lime juice
2 fresh mint sprigs, leaves removed and chopped
2 tablespoons fresh cilantro leaves or parsley, chopped
Sea salt and fresh ground pepper, to taste
1 handful sweet and ripe cherry or grape tomatoes, quartered
2 tablespoons red onion, diced
1 clove garlic, minced
Directions:
Cook the dry quinoa as you would raw rice: in 2 and 1/2 cups fresh salted water, bring to boil then simmer, cover and cook until water is absorbed and quinoa is translucent and fluffy (about 20 minutes).
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. The longer, the better. In fact, I think this salad tastes better the second day, so plan ahead and make it the day before.
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