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.
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