Instructions

1. Rinsing the Quinoa

   Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove its natural bitterness (saponin).
2. Cooking the Quinoa

   Place the quinoa and water in a small pot over medium heat until it boils, then reduce the heat, cover, and simmer for 15 minutes until the water is fully absorbed. · 15 min
3. Cooling the Quinoa

   Remove the quinoa from the heat and fluff it with a fork to separate the grains, then set it aside to cool completely to room temperature. · 10 min
4. Preparing the Dressing

   In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until the dressing is well blended.
5. Combining the Ingredients

   In a large serving bowl, combine the parsley, mint, tomatoes, and green onions, then add the cooled quinoa.
6. Dressing and Serving

   Pour the dressing over the salad and toss gently until evenly coated, then serve immediately or chilled.

Nutrition / serving

Chef's tips