½ cup quinoa
1 cup water
1/8 t salt
1 cup tomato, diced
1 cup cucumber, diced
1 loosely packed cup parsley, chopped
Optional: several mint leaves, chopped finely
2 T olive oil
2 T lemon juice, freshly squeezed
1/8 t each salt and pepper
Rinse the quinoa well under running water. Roast over a medium low heat in a pan to dry the grains, moving the grains around with a wooden spoon. Add the required amount of water and salt. Bring to the boil, reduce to a gentle simmer, cover and let cook for 15 minutes.
Turn off the heat and leave the covered quinoa to sit in the pan for a further 5 minutes. Turn the cooked grains into a non-metallic bowl. As the grains cool off dice the tomato and cucumber, and chop the parsley (and mint if using this).
Whisk together the ingredients for the dressing.
When the quinoa is at room temperature add all of the remaining ingredients, including the dressing. Stir well to mix everything together. Cover and refrigerate for at least 30 minutes. Adjust seasoning if necessary.
And that is it! Enjoy the simplicity of each taste!
Makes 3-4 servings.