Quinoa Salad with Cucumber, 
Tomato and Mint

Ingredients

• 1¼ cups quinoa
• 2 beefsteak tomatoes (about 1 pound), diced
• 1 cucumber, cut into ½-inch pieces
• 4 scallions, chopped
• ½ cup chopped fresh flat leaf parsley
• ¼ cup chopped fresh mint
• ¼ cup fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Steps

In a medium saucepan, bring 2¼ cups water to a boil over medium-high heat. Stir in the quinoa. Cover tightly, reduce the heat to medium-low, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from the heat and let stand, covered, for 5 minutes more. Then remove the lid, fluff with a fork, and let cool.

In a large bowl, combine the quinoa, tomatoes, cucumber, scallions, parsley, mint, lemon juice, oil, salt, and pepper. Stir well. Serve at room temperature.