Ingredients:

  • 1 cup (170g) white or tricolor quinoa
  • 2 cups (480ml) water or vegetable broth
  • 1/2 tsp (3g) salt
  • 1 cup (150g) red bell pepper, finely diced
  • 1 cup (150g) cucumber, diced
  • 1/2 cup (75g) red onion, finely minced
  • 1 cup (150g) cherry tomatoes, quartered
  • 1/2 cup (30g) fresh parsley, chopped
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (2g) ground cumin
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds. Combine quinoa, water or broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and grains look translucent with a visible germ. Remove from heat and let sit, covered, for 5 minutes.
  2. While the quinoa rests, dice red bell peppers, cucumber, red onion, and cherry tomatoes into uniform 1/4 inch pieces. Finely chop the fresh parsley and cilantro.
  3. Whisk together olive oil, lemon juice, garlic, cumin, salt, and pepper until emulsified. Pour the dressing over the warm quinoa and stir to infuse, then gently fold in the diced vegetables and fresh herbs.