Ingredients

• 1 cup quinoa, dry

• 2 cups water

• 1 pint grape tomatoes, halved

• 1 large English cucumber, seeded and cut into 1/2-inch cubes

• 1/2 red onion, minced

• 1/2 cup curly parsley, roughly chopped

• 1/4 cup mint, roughly chopped

• 1 clove garlic, minced or grated

• 6 Tablespoons extra virgin olive oil

• 2 Tablespoons red wine vinegar or fresh lemon juice

• Kosher salt and freshly cracked black pepper, to taste

Instructions

Prep

Add the dry quinoa and water to a small saucepan. Bring to a boil over high heat, stir, then reduce the heat to low and cover with a lid. Cook for 10 minutes. Turn off the heat and let the quinoa rest, covered, for 5 minutes. Transfer the quinoa to a fine-mesh strainer and rinse under cold water until cooled. Allow to drain for 10 minutes.

Assemble

In a large mixing bowl, combine the cooled quinoa, halved grape tomatoes, cucumber, red onion, parsley, mint, and garlic. Add the extra virgin olive oil and red wine vinegar or fresh lemon juice. Stir until evenly combined and season to taste with Kosher salt and freshly cracked black pepper.

Serve

Serve immediately or refrigerate in a sealed container for up to 5 days.