|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 2 | cups (8 fl oz) | water | 1 | cup | grain | 1 | cup | dry quinoa | 1 | dash | salt | 1/4 | cup | olive oil | 1/2 | teaspoon | salt | 1/4 | cup | lemon juice, bottled | 3 | medium whole (2-3/5" dia) | Tomatoes (diced) | 1 | cucumber (8-1/4") | Cucumber (diced) | 12 | stalks | green onions, organic, diced | 1 1/2 | cups strips or slices | Carrots, finely grated | 1 | cup | parsley, chopped |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Bring water to a boil. Then add salt and quinoa. Reduce heat to low, cover and simmer for 15 mins. Allow to cool at oom temp; fluff with fork. | | 2 | Meanwhile, in a large bowl, combine olive oil, sea salt, lemon jucie, tomatoes, cucumber, green onions, carrots, and parsley. Stir in cooled quinoa. |
|
