6-8 servings (recipe can be doubled. Makes a great workday lunch over arugula and/or spinach—protein, vegetables, vitamins, fiber, AND low-calorie!)
1 c. uncooked quinoa, rinsed very well and drained (the soapy substance tastes bitter if you don’t rinse it off)
Vegetable or chicken broth, if desired
1/2 c. chopped green onions, white and pale green parts only (about 2 bunches)
¾ c. chopped fresh parsley
3-4 Tbsp. chopped fresh mint, to taste (optional)
1 clove minced garlic
1 c. grape or cherry tomatoes, cut in halves or quarters
½ cucumber, chopped
½ cup diced red or yellow pepper
1 can black beans, rinsed and drained (optional)
½ tsp. salt, or to taste (less if you are cooking quinoa in a salted broth)
¼ tsp. pepper, or to taste
3-4 Tbsp. extra virgin olive oil
3-4 Tbsp. fresh lemon juice (1-2 lemons)
Cook the quinoa as directed on package—normally about 15 minutes. If it is well rinsed, use about 1-3/4 cups water, or vegetable or chicken broth, for 1 cup of quinoa. It is done when the quinoa sprouts little curly “tails.” If all liquid is not absorbed, strain it to remove the liquid.
Chill the cooked quinoa if possible; add vegetables and herbs (and beans, if using).
Whisk olive oil, lemon juice, salt & pepper in a bowl with a fork until well blended. Add to salad and mix thoroughly. Taste & correct salt & pepper. Chill salad if possible; the flavors will blend as it sits.
Other vegetable/herb choices: carrots, zucchini, cilantro (instead of mint).
