For the quinoa:
1 cup quinoa
2 cups water
For the salad:
1/2 cup cherry tomatoes, whole or sliced in half
1/2 cup black olives, pitted
1/2 cup cucumber, chopped
1/3 cup scallions, chopped
1 cup fresh parsley, chopped fine
1/4 cup olive oil
1/4 cup fresh lemon and/or lime juice
1-2 cloves garlic, pressed
1/2 tsp sea salt
1-2 cups lettuce or spinach
Optional Ingredients
1 red bell pepper, seeded and chopped
1/2 cup coarsely grated carrot
1/2 cup cooked garbanzo beans or chickpeas
For the quinoa:
Bring 1 cup of quinoa and 2 cups of water to boil. Lower heat and simmer, with the lid on, for 15-20 minutes. Cool before assembling the salad.
For the salad:
Mix together all ingredients except lettuce or spinach. This salad is best after chilling for 2-3 hours. Serve on a bed of lettuce or spinach.
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Created by KatherineL
This tomato-based salad is colorful, rich in lycopene and very tasty.
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