Ingredients:

  • 1 cup quinoa (170 g), rinsed and drained
  • 2 cups water (480 ml) or vegetable broth
  • 1 cup cherry tomatoes (150 g), halved
  • 1 medium cucumber, diced
  • 1 bell pepper (red or yellow), diced
  • 1/2 cup red onion, finely chopped (75 g)
  • 1/4 cup fresh parsley, chopped (15 g)
  • 1/4 cup fresh mint, chopped (15 g)
  • Juice of 2 lemons (about 1/4 cup or 60 ml)
  • Zest of 1 lemon
  • 1/4 cup olive oil (60 ml)
  • 1 teaspoon honey or maple syrup (5 g)
  • Salt and pepper, to taste

Instructions:

  1. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
  2. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
  3. Remove from heat and let sit for 5 minutes before fluffing with a fork.
  4. While the quinoa cooks, chop the cherry tomatoes, cucumber, bell pepper, and red onion.
  5. Finely chop the parsley and mint.
  6. In a mixing bowl, combine lemon juice, lemon zest, olive oil, and honey/maple syrup.
  7. Whisk until well combined and season with salt and pepper to taste.
  8. In a large bowl, combine cooked quinoa, chopped vegetables, parsley, and mint.
  9. Drizzle the dressing over the salad and toss gently to combine.
  10. Let the salad sit for 10 minutes to meld flavors before serving chilled or at room temperature.