Makes 6 Servings
The art of making salads isn’t an exact science, and you can add whatever is fresh and available…a garden cucumber or some diced avocado.
1 cup dry quinoa (to yield 3 cups cooked quinoa)
1 bunch green onions (about 6), finely chopped
4 cups chopped curly parsley leaves (about 2 bunches)
1/4 cup roughly chopped fresh mint leaves
1 1/2 pounds tomatoes, chopped (3-4 medium)
1/4 cup fresh lemon juice (from about 2 lemons)
3 tablespoons extra virgin olive oil
2 large cloves garlic, minced
1 1/4 teaspoons kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Rinse the quinoa in cold water and drain well. Place in a medium saucepan with a scant 2 cups of water. Bring to a boil. Immediately reduce to a simmer, cover, and cook for 12 minutes, or until a white ring is visible around each grain of quinoa, and the water in the pan has been absorbed. If the quinoa looks cooked, but there is still moisture in the pan, uncover the pan and cook the quinoa over medium heat, stirring frequently for about a minute. Set the quinoa aside, uncovered, to cool to room temperature.
Whisk the lemon juice, garlic, salt and pepper together in a large bowl. Allow to sit while you chop the remaining ingredients. The lemon juice will mellow the garlic as it sits.
Place the cooled quinoa, chopped green onion, parsley, mint, and tomatoes in the large bowl with the lemon-garlic mixture. Drizzle in the olive oil, and stir to combine. Taste and adjust salt and pepper to taste.