Do you have an abundance of parsley in your garden this summer? Here’s a yummy use for it!
2 cups flat-leaf parsley loosely packed, very finely sliced
½ cup fresh mint leaves, finely sliced
3 spring onions/scallions, finely sliced
250 gm cherry tomatoes, quartered
2 tablespoon freshly squeezed lemon juice (or to taste)
½ cup extra virgin olive oil
sea salt and freshly ground black pepper, to taste
For accuracy, we recommend weighing your ingredients. This will produce the best results.
- Put the quinoa in a fine-meshed sieve and rinse well under cold, running water, swishing the quinoa with your hand. Drain the quinoa well.
- Add 2 cups of water to a medium-size saucepan. Add the quinoa. Over medium-high heat bring it to a boil. Lower the heat and simmer, covered for about 10 minutes, until the seeds are tender. When they are cooked you will notice that they have little curly “tails”.
- Remove the saucepan from the heat. Place a clean tea towel or 3 layers of paper towel over the saucepan. Put the lid back on and set aside for 5 minutes. The tea towel/paper towel will absorb excess moisture.
- Fluff the quinoa with a fork, then turn it into a bowl and leave to cool completely.
- Add the finely sliced parsley, mint, spring onions/scallions and quartered tomatoes to the quinoa.
- Add the olive oil and lemon juice, sea salt and freshly ground black pepper and gently toss the ingredients together.
- Taste and adjust the seasoning if necessary, adding more olive oil, lemon juice, salt and pepper as required. The salad should have a bright, lemony flavour but adjust it to your personal taste.
- Serve at room temperature or refrigerate and serve cold.