This goes with so many dishes, it can be a side or mixed in with other things. And, you can make it in a big batch and have it to use all week!
1/2 cup Quinoa (uncooked)
2 cups Parsley (stems removed, finely chopped)
1/4 cup Mint Leaves (stems removed, finely chopped)
2 stalks Green Onion (finely chopped)
2 Tomato (medium, chopped)
1 tbsp Extra Virgin Olive Oil
1/4 cup Lemon Juice
Sea Salt & Black Pepper (to taste)
- Cook the quinoa according to the directions on the package, and set aside to cool.
- Once cooled, combine the quinoa with the remaining ingredients in a large mixing bowl. Divide into bowls and enjoy!
Leftovers: Refrigerate in an airtight container for up to four days.
Serving Size: One serving equals approximately two cups.
More Flavor: Add minced garlic.
No Quinoa: Use bulgur, cauliflower rice, hem seeds, or lentils instead.