Go Back
Print Recipe

Ingredients
  

  • 1 bunch parsley chopped fine
  • 1 bunch mint optional, chopped fine
  • 2 cup cooked quinoa or cous cous
  • 1 lemon juiced
  • 2 Tbs olive oil
  • 2 small tomatoes diced
  • 1/4 red onion minced fine, optional
  • salt and pepper to taste

Instructions
 

  • Cook quinoa according to package and let cool completely.
  • Chop herbs into a super fine chop. ( you can do this by hand, or save time with a food processor) I like to squeeze a little lemon juice on top of the herbs to help keep the mint from browning.
  • In a small bowl whisk together lemon juice, salt, pepper, olive oil.
  • In a large bowl combine quinoa, herbs, tomato, and onion, then pour over dressing on top and toss to coat.
  • Adjust seasonings as desired.
  • Cover and let this sit in the fridge for at least a few hours for all the flavors to meld.You can also add a can of white beans to make this a hardier dish.
  • Serve chilled