medium ripe-on-the-vine tomatoes, cut into 1/4-inch (5 mm) cubes
1 cup
chopped fresh parsley
250 mL
1/2
medium English cucumber, cut into 1/4 inch (5 mm) cubes
1/3 cup
finely chopped fresh mint
75 mL
1/3 cup
extra virgin olive oil
75 mL
2 tsp
finely grated lemon zest
10 mL
3 tbsp
fresh lemon juice
45 mL
1 tsp
ground cumin
5 mL
1 tsp
paprika
5 mL
pinch cayenne pepper
salt and black pepper to taste
Method
Step 1
Place quinoa and 2-1/2 cups (625 mL) water in a medium-sized pot and bring to a boil. Cover the pot, lower heat to medium-low and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated
Step 2
Spoon quinoa into a salad bowl and cool to room temperature. Add remaining ingredients and toss to combine. Cover and refrigerate salad until needed. Can be made few hours ahead. Toss again before serving.
Step 3
Options: Add 1/2 cup (125 mL) finely chopped red onion and/or 1/2 cup (125 mL) pitted black olives. Instead of mint, try chopped fresh basil or fresh oregano.
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