Products used for this recipe
Ingredients
1 cup quinoa
1 pint grape tomatoes, split into quarters
1 large cucumber, seeds removed, cut into ½ inch slices
½ tsp salt
2 small shallots, minced
1/2 cup roughly chopped flat-leaf parsley leaves
1/4 cup roughly chopped fresh mint leaves
5 tbsp COLAVITA extra-virgin olive oil
2 tbsp COLAVITA red wine vinegar
Freshly ground black pepper to taste
Steps
- Combine Quinoa with 2 cups of water in a small pan bring to simmer, cook at low simmer for 8 – 10 minutes then shut off the heat and allow the mix to slowly cool with the remaining water.
- Once cooled down strain the mix through a fine mesh strainer and rinse under cold water allowing the quinoa to fully drain and cool.
- While the Quinoa is cooking combine the diced tomato, cucumber, herbs, oil, vinegar salt and pepper and mix well.
- Once the quinoa is cooled, combine all the ingredients and serve. Any left over salad can be held in the refrigerator and eaten as a snack or side dish within 2 -3 days.
