Lemony Quinoa Salad

This quinoa was such a fresh and flavorful side dish. It was originally meant to be a type of tabbouleh, but I utterly forgot the 3/4 cup chopped parsley! I really liked it with just the mint. I served it with Tessa's Vietnamese Grilled Chicken. So good!

Half eaten...yum.

Lemony Quinoa Salad

Time to make: 30 min.

Serves 4

• 1 cup quinoa, well rinsed and drained
• 1.5 cups water
•  1/4 cup diced sweet onion or sliced green onion. I used vidalia.
• 1 cup grape or cherry tomatoes, halved
• 2 Tablespoons minced fresh mint
• 2 Tablespoons lemon juice I used from concentrate
• 1 large clove of garlic, pressed
• 2 Tablespoons olive oil
• Salt, Pepper and Cayenne pepper to taste

-In a saucepan, bring water and quinoa to a boil. Cover, reduce heat, and simmer for about 20 minutes or until all the water is absorbed and quinoa is fluffy. Transfer to a plate to cool.

-Combine onions tomatoes and mint in a medium bowl then stir in cooled quinoa.

-In a small bowl, whisk together remaining ingredients. Season to taste with salt, pepper, and cayenne. I used about 3/4 teaspoon of salt, 1/2 teaspoon pepper, and a pinch cayenne.

I served it immediately, but it can be refrigerated for a few hours as well.

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