Ingredients

• Ingredients Scale 1x2x3x 1 cup quinoa (I used tri-color) 1 3/4 cups water 1 teaspoon garlic powder 1 bunch parsley (about 2 cups lightly packed), stems removed 1 small bunch mint (about 1 cup lightly packed), stems removed 1 small English cucumber (skin on), diced 1 small red onion, diced or 3 green onions, thinly sliced 1 1/2 cups cherry/grape tomatoes, halved or quartered depending on size 1/4 cup hemp hearts (shelled hemp seeds) drizzle of good extra virgin olive oil juice of 2 large lemons mineral salt & cracked pepper to taste

Preparation

• Instructions Quinoa: Rinse your quinoa in a fine mesh strainer to remove any dust (sometimes I do this, sometimes I don’t). In a medium size pot, bring water, quinoa and garlic powder to a boil, cover, reduce heat and simmer on low for 15 minutes. Remove from heat, remove cover and let set for 10 – 15 minutes, fluff with fork. Prep: In the meantime, finely chop your parsley and mint. Dice your cucumber, tomato and onion. Assemble: Once quinoa is ready, add in the parsley, mint, cucumber, onion, tomatoes, hemp hearts, drizzle of olive oil and the juice of your lemons, salt & pepper to taste, gently mix together. Serve with a few whole mint and/or parsley leaves and lemon wedges. Serves 4 – 6 Store: Leftovers can be stored in the refrigerator for 5 – 6 days, in a covered container.