This tasty simple recipe, is sure to please many palates at a summer get together. Give it a try. In this recipe, I call for roma tomatoes, because they are less watery. However, I couldn’t resist these sweet beauties at the farmer’s market when I made this salad for the Blues and Lindy Dance Weekend at the Park this summer!
1 cup of quinoa
3 roma tomatoes, diced
1 European cucumber, diced
1/2 vidalia onion. diced
1/3 cup of basil finely chopped
1/3 cup of parsley finely chopped
juice of 1/2-1 lemon
olive oil, Herbimare, and black pepper to taste
2 cups of water
Rinse quinoa to remove saponin OR soak for a few hours and rinse. Combine quinoa and water. Cover, boil and immediately reduce heat to low. Let it finish cooking (15 minutes). Turn heat off, let stand for 5 minutes. Use wooden spoon to fluff.
While quinoa is cooking, prep the other ingredients.
Combine quinoa and veggies and herbs. Dress with the spices and oil. Mix and serve.