Mint and Lime Quinoa Salad


  • 1 cup uncooked quinoa

  • 2 tablespoons fruity extra virgin olive oil

  • Juice from 2 limes

  • 2-3 fresh mint sprigs leave removed and chopped

  • 2 tablespoons chopped fresh cilantro 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- or use 2 chopped scallions

  • 1 garlic clove, minced


Cook the quinoa in 2 and 1/4 to 2 1/2 cups fresh water, covered until all of the water is absorbed. Add a small pinch sea salt, if desired.

Scoop the cooked quinoa into a bowl and add the remaining ingredients. Toss lightly with a fork until combined. Taste test and adjust seasonings.

Chill and Serve - This recipe tastes better after a day in the refrigerator.