Ingredients
- 1 cup quinoa
- 2 bunches parsley
- ½ cup mint loosely packed
- ½ large cucumber diced
- 1 cup cherry tomatoes sliced in half
- ½ small red onion diced small
- 1-2 lemons adjust to your preference
- 1 Tbsp olive oil
- ½ tsp salt
Instructions
- Combine 1 cup quinoa and 2 cups water in a pot, lightly salted over high heat until it reaches a boil, lower heat to a simmer, cover and cook for 15 minutes.
- Once quinoa is cooked let it cool in the refrigerator for at least 20 minutes.
- While the quinoa cools, chop 2 bunches parsley,1/2 cup mint, ½ large cucumber, 1 cup cherry tomatoes, and ½ small red onion.
- Once quinoa is fully cooled, combine it with all the chopped ingredients. Add 1-2 lemons, ½ tsp salt, and 1 Tbsp olive oil. Toss to fully combine. Serve cold.
Notes
If meal prepping, avoid adding diced tomatoes because they get mushy and wet overnight.
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