This salad can be served immediately but is best made the day before. To cool the quinoa quickly, spread it out on a baking sheet and refrigerate until cool.
Prep Time: 20 minutes
Serving Size: 3/4 cup
1 cup quinoa
1 ½ cups of water
1 tablespoon extra virgin olive oil
1 lemon, zested and juiced
1 tomato, finely diced
1 cucumber, seeded and finely diced
1 cup chopped fresh parsley
½ cup chopped fresh mint
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
MAKE IT GLUTEN-FREE: Ensure all ingredients are gluten-free and this recipe can be gluten-free.
Some advice and tips to help you keep up a healthy routine and eat well while you’re on vacation.
The best and worst cold coffee drinks revealed. Here are a few basic tips for ordering a better drink.
Going on a trip doesn’t mean your healthy habits have to suffer. Check out some meals and snacks that are quick, easy, and healthy!See Meal Plan
If you don't already, receive monthly updates when new recipes, meal plans, videos, and healthy tips are available.Sign Up Now