Ingredients
- 200g cooked quinoa, cooled
- 1 large bunch flat-leaf parsley, finely chopped
- Small bunch mint, chopped
- 4 tomatoes, deseeded and diced
- ½ cucumber, diced
- 4 spring onions, sliced
- Juice of 2 lemons
- 3 tbsp extra virgin olive oil
- Salt, pepper
Method
- Combine all ingredients in a large bowl.
- Dress with lemon juice and olive oil; season generously.
- Allow to sit 15 min before serving so flavours meld.