Ingredients: (serves 4)
1 cup uncooked quinoa, rinsed and drained
2 cups water
1/2 teaspoon sea salt and more to taste
2 lemons, juiced
4 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 cup Italian parsley leaves, chopped
2 sprigs of mint leaves, chopped or 1/2 teaspoon dry mint
1 large ripe tomato, chopped
1 medium cucumber, chopped finely. Peel if skin is bitter.
1/2 cup red onion, minced
Freshly ground black pepper to taste

Directions:
1. In a heavy bottomed saucepan bring the quinoa, water and salt to a boil.
2. Cover and turn to lowest heat. Cook undisturbed for 15 minutes.
3. Remove from heat and let quinoa steam for 5 more minutes.
4. While the quinoa is cooking prepare the other ingredients.
5. In a bowl combine the rest of the ingredients and season with salt and pepper.
6. When the quinoa has finished steaming fluff it with a fork.
7. Transfer the hot quinoa into the bowl.
8. Gently mix the quinoa into the vegetables. Chill for 30 minutes.