- 1/ 2 cup quinoa, cooked and cooled
- 2 cups chopped parsley
- 3 roma tomatoes, diced
- 1 small cucumber, diced
- 1/ 4 cup lemon juice
- 3 tablespoons olive oil
- 3/ 4 teaspoon sea salt, or to taste
- 1/ 4 teaspoon black pepper, or to taste
In a large bowl, add all your ingredients except the salt and pepper. Toss until well combined and the quinoa is speckled throughout the parsely and vegetables.
Season with salt and pepper to taste.
Refrigerate for about 30 minutes before eating, then enjoy as a side with your favourite meal or by itself.