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Quinoa Chopped Salad

Servings: 6

Ingredients

  • 1-1/2 cups uncooked quinoa rinsed and well drained
  • 3 cups water
  • 1 tsp sea salt for boiling water
  • 1 lb. mixed fresh garden tomatoes chopped
  • 2 large crisp garden cucumbers, chopped
  • 4 green onions thinly sliced
  • a large handful of fresh basil leaves chopped if you like
  • a large handful of fresh mint leaves chopped
  • 2 Tbsps extra virgin olive oil
  • 1 Tbsp grated lime zest
  • 1/4 cup fresh squeezed lime juice
  • sea salt to taste
  • ground black pepper to taste

Instructions

  • Place your quinoa and water in a medium pot over medium high heat. Stir in the salt, then bring to a boil. Reduce heat and allow quinoa to simmer, tightly covered, for 12-15 minutes or until the liquid is completely absorbed. (Or follow package instructions)
  • Transfer your cooked quinoa to a large serving bowl and allow it to cool.
  • Meanwhile, prepare your veggies and herbs by rinsing and chopping everything.
  • Once your quinoa is cool, add in all your chopped veggies and herbs.
  • Using a microplane or zester, grate the lime zest over your salad.
  • Drizzle with olive oil, and your freshly squeezed lime juice, then season with sea salt and ground black pepper to your taste.
  • Gently toss to combine and serve.
  • Stays good refrigerated for 2-3 days.
  • Enjoy!