Cook and chill quinoa - Simmer 20 minutes until liquid is mostly absorbed.
4 cups water or broth (chicken or vegetable, etc.)
2 cups quinoa (white or tricolor) rinsed well
1/2 t granulated garlic
1/2 t sea salt
Prepare vegetables and herbs
Heaping pile of fresh parsley (3-4 cups) washed then chopped somewhat fine
Heaping pile of fresh mint (3-4 cups) washed then chopped somewhat fine
2-3 cups diced cucumber peeled
2-3 cups halved cherry or grape tomatoes (diced Roma tomatoes are suitable)
Prepare Dressing - blend to emulsify
Juice and zest or 2 lemons
1/4 cups EVOO, cold pressed, etc.
1 t sea salt
1 t black pepper
Combine all three steps, chill further, taste for salt
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