| 9 | 25 | 469 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 2 |
| 1 cup | Quinoa, uncooked (rinsed) |
| 1 3/4 cup | Water |
| 1/2 tsp | Sea Salt |
| 1 cup | Cucumber (finely diced) |
| 1 cup | Grape tomatoes (cut into halves) |
| 5 tbsp | Parsley, fresh (minced) |
| 3 tbsp | Lemon juice (1 lemon) |
| 2 tbsp | Olive Oil, Extra Virgin |
| 1 dash | Black pepper (or to taste) |
In a small pot, combine quinoa, water and 1/4 tsp. of the salt and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes.
When quinoa is cooked, remove from pot and spread onto a sheet of parchment paper to cool.
In a large mixing bowl, combine quinoa with remaining 1/4 tsp. of the salt and all remaining ingredients. Mix well and serve.
| Fruit | 0.2 |
| Grain | 4.2 |
| Vegetables | 2.3 |
