Quinoa and Mint Salad

Ingredients


1 cup dry quinoa

2 tablespoons extra virgin olive oil

Juice from 2 limes

2-3 fresh mint sprigs, leaves removed and chopped

2 tablespoons chopped fresh cilantro leaves or parsley

Sea salt and fresh ground pepper, to taste

A handful of sweet and ripe cherry or grape tomatoes, quartered

2 tablespoons diced red onion- or use 2 chopped scallions

1 garlic clove, minced

Instructions

1. First, rinse your quinoa in a sieve (it's tiny so the usual colander might not do).

2. Cook the quinoa as you would raw rice: in 2 and 1/4 to 2 1/2 cups fresh salted water, covered, until all of the water is absorbed.


I use my rice cooker to do this. The quinoa turns out fluffy, tender and perfect.


3. Scoop the cooked quinoa into a bowl and add the rest of the ingredients, tossing lightly with a fork until combined.


4. Taste test and adjust seasonings.


5.Cover and chill- the longer, the better. In fact, I think this salad tastes better the second day- so plan ahead and make it the day before