Quinoa Salad with Argentine Flavors (GF)

Ingredients

• 1 cup Quinoa
• 1 medium Cucumber
• 1 pint Cherry tomatoes
• 0.5 small Red onion
• 1 medium Bell pepper (any color)
• 0.25 cup Fresh parsley
• 0.25 cup Fresh mint
• 3 tbsp Lemon juice
• 3 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Place 1 cup of quinoa in a medium saucepan with 2 cups of water and 0.25 teaspoon of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes to steam.
2. 2While the quinoa is cooking, prepare the vegetables. Cut the 1 medium cucumber into 1/2-inch cubes. Halve the 1 pint of cherry tomatoes. Dice the 0.5 small red onion into 1/4-inch pieces. Cut the 1 medium bell pepper into 1/2-inch pieces.
3. 3Finely chop the 0.25 cup of fresh parsley and the 0.25 cup of fresh mint.
4. 4Fluff the cooked quinoa with a fork and transfer it to a large bowl. Add the diced cucumber, halved cherry tomatoes, diced red onion, diced bell pepper, chopped parsley, and chopped mint to the bowl with the quinoa.
5. 5In a small bowl, whisk together the 3 tablespoons of lemon juice, 3 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined.
6. 6Pour the dressing over the quinoa and vegetable mixture. Toss gently to coat everything evenly.
7. 7Let the salad sit for 5 minutes to allow the flavors to meld. Serve the salad chilled or at room temperature.

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