1 cup quinoa
11⁄4 cups low-sodium vegetable broth
6 tablespoons lemon juice, divided
2 cups halved cherry tomatoes
Sea salt and freshly ground black pepper
2 cups finely chopped cucumber (about 1⁄2 medium seedless cucumber)
3 green onions, finely chopped
1 clove garlic, minced
1⁄3 cup extra-virgin olive oil
2 cups firmly packed fresh flat-leaf parsley, chopped
1 cup firmly packed fresh mint leaves, shredded
Using a mesh strainer, rinse and drain the quinoa under cold water.
In a medium saucepan over medium heat, combine the quinoa, broth and 2 tablespoon of the lemon juice. Bring to a boil, then reduce to a simmer, cover and cook until all of the broth is absorbed, for 10 to 15 minutes. When done, the grains will appear soft and translucent, and the germ ring will be visible along the outside edge. Transfer to a shallow platter and spread evenly. Let it cool.
Meanwhile, place the tomatoes in a colander or mesh strainer. Sprinkle the tomatoes lightly with salt and set over the sink or a bowl and let drain for 10 minutes.
After the quinoa has cooled, transfer it to a large serving bowl. Add the drained tomatoes, cucumber, green onions, garlic, remaining 4 tablespoons of lemon juice and the oil. Season with salt and pepper to taste. Chill for at least 1 hour, or until ready to serve. Just before serving, stir in the parsley and mint.
Makes 6 servings. - Chef Sara Moulton
Note: For a 100% raw version of the recipe. You can add sprouted quinoa instead of cooked.
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