I make this recipe quite often during mid to late summer when cucumbers, tomatoes, and mint are at their peak. Combined with some homemade energy bars, this salad makes a great picnic lunch during a day hike on the trails. I pack it in small stainless steel lunch containers for each child.
Preparation Note
You'll need to cook 2 cups of quinoa for this recipe. Prep the quinoa up to a day ahead of time so it is completely cool and ready to go for this recipe.
Ingredients
Salad
6 cups
cooked
quinoa
1 large
cucumbers
diced
(about 2 to 3 cups)
3 cups
roma tomatoes
diced
½ cups
finely chopped
fresh mint
½ cups
finely chopped
parsley
Dressing
½ cups
freshly squeezed
lemon juice
⅓ cups
extra virgin olive oil
2 cloves
garlic
crushed
1 teaspoons
Herbamare
