Quinoa Salad

By cherichavez

Ingredients

• 1/2 cup cooked quinoa (see recipe on pg. 93)
• 1 Tbsp. extra-virgin olive oil
• 1 Tbsp. fresh lemon juice
• Himalayan salt (to taste; optional)
• Bragg Liquid Aminos (to taste; optional)
• 1/2 medium tomato, diced
• 1/2 medium cucumber, peeled, diced
• 2 Tbsp. pitted, chopped Kalamata olives
• 2 Tbsp. finely chopped fresh parsley
• 1 Tbsp. finely chopped fresh mint leaves

Preparation

Step 1

1.Combine quinoa, oil, and lemon juice, plus salt and Bragg Liquid Aminos (if desired), in a medium bowl; mix well.

2.Add tomato, cucumber, and olives; toss gently to blend.

3.Gently fold in parsley and mint.

4.Let salad marinate, covered, in refrigerator for 2 to 3 hours before serving