Ingredients:

  • 1 cup (180g) Quinoa, rinsed
  • 2 cups (475ml) Water (or vegetable broth)
  • ½ teaspoon Salt
  • 1 cup (150g) Cherry Tomatoes, halved
  • 1 cup (120g) Cucumber, diced
  • ½ cup (75g) Red Bell Pepper, diced
  • ½ cup (75g) Yellow Bell Pepper, diced
  • ½ cup (60g) Red Onion, finely diced
  • ½ cup (40g) Fresh Parsley, chopped
  • ¼ cup (60ml) Extra Virgin Olive Oil
  • 3 tablespoons Lemon Juice, freshly squeezed
  • 1 tablespoon Fresh Mint, chopped
  • 1 tablespoon Fresh Basil, chopped
  • 1 clove Garlic, minced
  • ½ teaspoon Honey (or Maple Syrup)
  • Salt and Black Pepper to taste

Instructions:

  1. Combine quinoa, water (or broth), and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Let cool slightly.
  2. While the quinoa is cooking, chop all the vegetables into bite-sized pieces.
  3. In a small bowl, whisk together olive oil, lemon juice, mint, basil, garlic, honey (or maple syrup), salt, and pepper.
  4. In a large bowl, combine the cooked quinoa and chopped vegetables.
  5. Pour the lemon-herb dressing over the quinoa and vegetables. Toss gently to coat. Taste and adjust seasoning as needed. Serve immediately or chill for later.