|10 min||15 min||25 min||6|
|1/2 cup||Basil, fresh|
|1 cucumber(s)||Cucumber (chopped)|
|1/2 cup||Mint, fresh (chopped)|
|2 cup||Parsley, fresh (chopped)|
|1 cup||Grape tomatoes (halved)|
|3 tbsp||Extra virgin olive oil|
|1/4 cup||Kelp (kombu, tangle) seaweed, raw|
|1 cup||Quinoa, uncooked|
|1 whole lemon(s)||Lemon juice (to taste)|
|1 dash||Salt and pepper (to taste)|
1. Combine quinoa, 2 cups of water, and kelp in a pot. Bring to a boil. Once boiling, lower heat and let simmer for 15 min. Turn off heat and let sit, covered for 5 minutes. Remove lid and fluff with a fork.
2. In a large bowl, combine all other ingredients and toss until combined. Once quinoa has cooled, add to the bowl and mix until combined. Serve with lemon wedges.