Inspired by my own traditional recipe in Every Kitchen Tells Its Stories
Prep time: 5 -10 minutes
Total Cooking time: 20-25 minutes (for the quinoa)
Serves 4-6 (more if it’s served with other salads, etc., for a buffet)
4 cups cooked quinoa
2 tomatoes, finely chopped
1 cup fresh mint, coarsely chopped
½ cup fresh parsley, coarsely chopped
½ cup red onions, coarsely chopped
1/3 cup extra virgin olive oil
Juice of 1 lemon
Salt & freshly ground black pepper to taste
1. Combine everything in a bowl and toss with a fork. Taste for seasoning.
2. Refrigerate for at least one hour, but it does taste great the next day if you’re pressed for time with other dishes.
3. Before serving, taste and adjust seasonings as required.
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