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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Quinoa, once a staple grain of ancient Incas, is tossed with lemon juice, tomatoes, cucumber, carrots, green onions and parsley. Serve with pita bread, if desired. Ingredients:
2 cups water |
1 cup quinoa |
1 pinch salt |
1/4 cup olive oil |
1/2 teaspoon sea salt |
1/4 cup lemon juice |
3 tomatoes, diced |
1 cucumber, diced |
2 bunches green onions, diced |
2 carrots, grated |
1 cup fresh parsley, chopped |
Directions:
1. In a saucepan bring water to a boil.
2. Add quinoa and a pinch of salt.
3. Reduce heat to low, cover and simmer for 15 minutes.
4. Allow to cool to room temperature; fluff with a fork.
5. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley.
6. Stir in cooled quinoa.
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