Serves 4
Bulgur wheat has been replaced in this refreshing salad by the wonder seed of the Andes: quinoa. It´s super easy to make, so try it!
1 cup quinoa
1 cup water
¼ cup olive oil
¼ cup lemon juice
½ cup fresh mint, chopped
1 cup fresh parsley, chopped
2 garlic cloves, minced
2 tomatoes, chopped
½ cucumber, diced
4 scallions, sliced
Salt (to taste)
1. Put the quinoa and water in a small saucepan. Bring to a boil over high heat, and then lower to medium heat. When the quinoa is cooked (after about 17 minutes), turn off the heat. If there’s any water left in the pan, drain it, and let the quinoa cool.
2. Mix the olive oil, lemon juice, mint, parsley, and garlic in a bowl.
3. Mix the quinoa and chopped tomatoes, cucumber, and scallions. Season with salt.
4. Add the dressing, and mix well.
For a nice variation of this dish, add 2 cups cooked garbanzo beans and/or 1 cup cooked lentils. This will transform the salad into a complete and balanced meal.