Ingredients
-
1 cup Quinoa
-
1 small Red Onion
-
1 medium Red Pepper
-
1 medium yellow Bell Peppers
-
1 Tomato
-
½ Cucumber
-
1⁄2 bunch Mint
-
1⁄2 bunch flat-leaf Parsley
-
1⁄2 cup Black Olives
-
2 tbsp cold-pressed Olive Oil
-
1 tsp Sea Salt
-
3–4 Lemon Wedges
Directions
This is an uncomplicated, lovely dish, especially if you enjoy chopping. The photo shows the quick version, but the dish tastes even more delicious when the ingredients are finely chopped.
Steps
|
1
Done
|
Soak the quinoa overnight in plenty of water. Drain the water just before using. Pat the kernels dry with a paper towel. Peel the onion and slice it finely. Remove the stems from the peppers, seed them, and cut out the pith. Remove the stem from the tomato. Leave the cucumber unpeeled. Finely dice all the vegetables. Pick the mint and the parsley leaves, and chop. Slice the olives in half, or dice them finely. |
|
2
Done
|
In a large bowl, carefully toss the onion, vegetables, and olives together with the chopped herbs, quinoa, olive oil, and salt. Let stand briefly to marinate. Serve with the lemon wedges. |
