Quinoa Salad Recipe with Lime + Fresh Mint

Ingredients

• 1 cup dry quinoa
• 2 tablespoons extra virgin olive oil
• Juice from 2 limes
• 2-3 fresh mint sprigs, leaves removed and chopped
• 2 tablespoons chopped fresh coriander leaves or parsley
• Sea salt and fresh ground pepper, to taste
• A handful of sweet and ripe cherry or grape tomatoes, quartered
• 2 tablespoons diced red onion
• 1 garlic clove, minced

Method

1. First, rinse your quinoa in a sieve (it’s tiny so the usual colander might not do).
2. Cook the quinoa as you would raw rice: in 2 and 1/4 to 2 1/2 cups fresh salted water, covered, until all of the water is absorbed. I use my rice cooker to do this. The quinoa turns out fluffy, tender and perfect.
3. Scoop the cooked quinoa into a bowl and add the rest of the ingredients, tossing lightly with a fork until combined.
4. Taste test and adjust seasonings.
5. Cover and chill- the longer, the better.

Makes 4-6 servings. (ref: http://glutenfreegoddess.blogspot.com/2008/08/lime-quinoa-salad-with-mint.html)