Serves 6-8
1 cup quinoa
2.5-3 bunches parsley, chopped
1 pint cherry tomatoes, in fourths
1 cucumber, seeded and diced
1 cup chopped scallions
1 clove garlic, minced
1 tsp cumin
1/2 tsp paprika
Juice of 1 lemon
olive oil
Wash the quinoa, and then put into a large skillet. Cook until dry, stirring, and then cook until toasted and starting pop.
Add the quinoa to 2 cups water. Bring to a boil and simmer 10-15 minutes or until done. Remove and cool.
Chop everything and mix with the cooled quinoa. Dress with lemon juice, spices, salt/pepper, and olive oil as needed.
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