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Lime Quinoa Salad with Mint [Seaside]
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Enjoy this healthy and flavorful salad any time!
|1 cup dry quinoa|
|2 tablespoons fruity extra virgin olive oil|
|4 tablespoons fresh lime juice|
|2 fresh mint sprigs, leaves removed and chopped|
|2 tablespoons fresh cilantro leaves or parsley, chopped|
|Sea salt and fresh ground pepper, to taste|
|1 handful sweet and ripe cherry or grape tomatoes, quartered|
|2 tablespoons red onion, diced|
|1 clove garlic, minced|
- Cook the dry quinoa as you would raw rice: in 2 and 1/2 cups fresh salted water, bring to boil then simmer, cover and cook until water is absorbed and quinoa is translucent and fluffy (about 20 minutes).
- Scoop the cooked quinoa into a bowl and add the rest of the ingredients, tossing lightly with a fork until combined. Taste test and adjust seasonings.
- Cover and chill. The longer, the better. In fact, I think this salad tastes better the second day, so plan ahead and make it the day before.
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