“Quinoa, once a staple grain of ancient Incas, is tossed with lemon juice, tomatoes, cucumber, carrots, green onions and parsley.
2 cups water
1 cup quinoa rinced
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice 3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped
Rinse Quinoa in cold water and drain.
In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa
I used this recipe for breaking fast at Susan’s house….I told her Blima was coming!!!
Wish I had been told to use cuisine art for grating carrots…..it took me about two hours to prepare, but if I say so myself, it was outstanding.
2 of Susan’s friends took some home and my husband Rob finished all that I brought home.
Oh ya…I doubled the recipe!
Linda told me to leave a comment…so I am and will in the future!
ROFL, sorry Shelley, I use the Quisinart for this. 🙂