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.