1 C. red (Inca) Quinoa
2 C. water or vegetable broth
1 cucumber, diced
2 lg. or 3 med. tomatoes, diced
5 green onions, thinly sliced (or more to taste)
2 cloves garlic, minced
3 T. chopped cilantro
2 T. olive oil
Juice of 1-2 limes or lemons
1/2 t. salt, or to taste
Directions:
Cook quinoa as you would cook rice (I use a rice cooker, but for a pot, cover the quinoa in the water or broth and bring to a boil. Reduce heat to a slow simmer, cover and cook for 15 to 20 minutes or until the liquid has been absorbed).
Meanwhile, combine tomatoes, cucumbers, green onions, garlic, and cilantro, and salt in a bowl and refrigerate. After the quinoa is cooked, set aside until cool in the refrigerator. When cool, add the quinoa, olive oil and lemon juice to the chopped veggie bowl and add more salt if needed.
Chill for at least an hour before serving. It's even better the next day when the flavors have more fully combined.
(Quinoa is gluten free and has about 11 grams of protein per cooked cup, makingit the highest protein of any grain. It is a complete protein, and is almost always organically grown).
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