1 cup quinoa
1/2 cup fresh lemon juice
1/3-1/2 cup extra virgin olive oil
1 cup coarsely chopped mint leaves
1 cup coarsely chopped Italian parsley
1/2 cup finely diced red onion
2 cloves garlic, minced
4 plum (Roma) tomatoes, seeded and cut into 1/2-inch dice
1 large cucumber, peeled (optional), seeded, and cut into 1/2-inch dice
salt and pepper to taste
Rinse quinoa in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large sieve after each rinsing).
Transfer quinoa to bowl and cool to room temperature.
Whisk the lemon juice, olive oil, and minced garlic together. Toss the mint, parsley, onion, tomatoes, and cucumber with the dressing.
Add vegetables to cooled quinoa. Let rest for 30 minutes at room temperature for flavors to develop. The salad may be refrigerated, but should be takeout at least 30 minutes prior to serving.
Serves 6 - 8.