A traditional middle eastern salad with a twist and full of flavour.
Kelp (kombu, tangle) seaweed, raw
Extra virgin olive oil
1 whole lemon(s)
Salt and pepper
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 cucumber, basil, mint, parsley, grape tomatoes, lemon juice, and olive oil. Toss until combined.
3. Once quinoa has cooled, add to the bowl and mix until combined. Serve with lemon wedges.