Ingredients

• 1 cup dry quinoa
• 2 cups finely chopped parsley (2 bunches)
• 1/4 cup chopped fresh mint
• 3 green onions, thinly sliced
• 2 medium tomatoes, seeded and finely chopped (~1 cup)
• 1 cup small, diced cucumber (no seeds)
• 6 tbsp. lemon juice
• 1/4 cup olive oil
• Salt and pepper

Directions

1. Cook the quinoa: rinse and drain completely, place in saucepan with 2 cups of water and salt. Bring to a boil then reduce heat to low
2. Cover the pot and simmer for about 17-20 minutes, until water is completely absorbed
3. Turn off heat and let sit with the lid on for 5 minutes, then cool to room temperature by placing in refrigerator or freezer
4. Chop all the vegetables and herbs
5. Make the dressing: combine lemon juice, olive oil, salt, and pepper
6. Mix everything together in a large bowl