Ingredients

2 bunches of fresh parsley
½ cup of quinoa
2 medium tomatoes
1 small onion
½ Lemon juiced
2 tbsp olive oil
½ tbsp freshly chopped mint or basil (whichever you prefer)
Salt and pepper to taste

Method

Rinse quinoa in cold water and put in a medium saucepan with ⅓ cup of water. Bring to a boil and lower the heat to medium and let it cook for about 18-20 minutes or until most of the water is absorbed or evaporated. Set aside.

Finely chop the parsley and put in a big bowl. Dice the tomatoes and add to the parsley. Do the same with the onion (a trick to take some of the bite off the onion is to soak it in salted water for a few minutes after you cut it. This will mellow out the bite and give it a brined taste). Mix in the quinoa and mint (or basil). Toss together with the oil and lemon juice and season to taste.