Prep Time: 15 Minutes
Total Servings: 4
Serving Size: 1 cup
Quinoa, rinsed- 1 cup
Salt- To taste
Fresh lemon juice- 5 Tbsp
Garlic, minced- 3 cloves
Extra-virgin olive oil/sesame oil - 2 Tsp/ Optional
Freshly ground black pepper- ½ tsp
Pine nuts/walnuts- 1 Tbsp
Finely chopped fresh tomatoes/any other vegetable of choice- 2 cups
Minced fresh parsley- 2 cups
Minced fresh mint- 1 cup
Diced cucumbers - 2
In a medium saucepan, combine the quinoa, 2 cups water, a pinch of salt, and 2 Tbsp of lemon juice. Bring to a boil, reduce the heat to medium-low, cover, and cook until the quinoa is fluffy but not mushy and the water is absorbed, about 15 minutes. Fluff with a fork and pour into a large salad bowl and allow to cool to room temperature.
Meanwhile, in a small bowl, whisk together the garlic, remaining 3 Tbsp. lemon juice, and the olive/sesame oil, ¼ tsp. salt, and the pepper.
In a small dry skillet, toast the pine nuts/walnuts over medium heat, stirring constantly, until they start to brown, 1 to 2 minutes. Remove from the heat and allow to cool on a plate or in a small bowl.
When the quinoa is cool, add the tomatoes, parsley, mint, cucumbers, and pine nuts. Pour in the dressing and mix to thoroughly combine.
Serve at room temperature, warmed through or cold.