INGREDIENTS
• 1/2 cup quinoa
• 1 cup chicken broth
• 1 bunch curly parsley
• 1/4 mint leaves
• ¼ English cucumber
• 3 scallions
• 1 large tomatoes, seeded
• Juice of 1 lime
• ¼ cup extra-virgin olive oil
• ¼ teaspoon salt and pepper, or to taste
RECIPE INSTRUCTIONS
1. Bring the chicken broth to a boil in a pot. Stir in the quinoa and season with salt, if using. Cover with the lid; reduce the heat to low and simmer for 15 minutes. Remove from the heat and let stand covered 5 minutes. Drain the quinoa and fluff with a fork. Reserve.
2. Finely chop the herbs together, and combine them in a large mixing bowl.
3. Cut the cucumbers into small cubes. Add the scallions and tomatoes to the cucumber, parsley, and mint.
4. Mix in the quinoa with the vegetables.
5. Add the lime juice, olive oil, salt and pepper. Mix well to combine all the ingredients, taste, and adjust the seasonings as needed.
6. Refrigerate until ready to serve.
