Ingredients
- 1 cup quinoa
- 2 green onions, chopped
- 2 tomatoes, diced
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp fresh mint, chopped
- 2 Tbsp walnuts, soaked and lightly toasted
- 1 lemon, zested and juiced
- 1 clove garlic, pressed
- 1 tsp cumin
Instructions
Step 1
Soak the walnuts for at least 30 minutes, then toast them if you like by putting them on a baking tray in an oven for a few minutes. Keep an eye on them, as they will toast quickly. Anywhere from 300-350 degrees F is fine.
Step 2
Rinse the quinoa with water, drain, add 2 cups water for every 1 cup quinoa. Sprinkle a bit of sea salt in the water, bring it to a boil for a minute, then turn down to low and simmer for 20-30 minutes. Quinoa is fully cooked when you see the swirl of the grains, with a translucent center, and it is fluffy. Do not stir the quinoa while it is cooking.
Step 3
While the quinoa cooks, chop the vegetables and herbs. Mix together the lemon zest, juice, pressed garlic, and cumin as a dressing. Toss this with the vegetables, then add the quinoa and walnuts and toss. I hope you enjoy this quinoa salad recipe, the latest of my healthy vegan recipes.
