Quinoa Chopped Salad
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!
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