Ingredients
Scale
- 1 cup dry quinoa, rinsed, drained and cooked according to package
- 2 cups fresh parsley, finely chopped
- 2 cups firm ripe tomatoes, seeded and finely chopped (about 5 medium-sized)
- 1 small onion, peeled and finely chopped
- 1 tsp. dry mint (or 1/3 cup fresh mint leaves)
- 1/2 cup olive oil
- 1/2 cup fresh lemon juice
- 1/2 tsp. kosher salt
- 1/4 tsp black pepper
- leaves from 1 romaine lettuce heart
Instructions
- Combine quinoa and water in a medium saucepan and bring to a boil. Reduce heat to simmer, cover and cook for about 12 minutes or until all water is absorbed.
- Rinse the parsley thoroughly, then drain in a strainer.
- Remove and discard the thick stalks of parsley and chop it finely.
- Transfer cooled quinoa and parsley to a large bowl.
- Add chopped tomatoes and onions.
- In a small bowl whisk together olive oil, lemon juice, salt and pepper.
- Sprinkle dry mint on salad.
- Pour dressing and toss to combine.
- Refrigerate for a couple hours.
- Serve chilled or at room temperature.