- 4 cups cooked and cooled quinoa
- 1 chopped cucumber
- 2 cups fresh parsley leaves
- 1 cup chopped green onion
- 1 huge tomato, chopped (or 2 medium tomatoes)
- 1/2 cup salted sunflower seeds
- 1 tablespoon dried basil
- 1 extra large garlic cloves, minced (or 3 regular cloves)
- 1/2 cup sunflower seed oil
- juice of 1 lemon
- pepper to taste
Make this ahead of time and keep it in the fridge for a quick snack or side dish. It's yummy right away, but when you let it rest overnight the flavors get a chance to co-mingle. This was a pretty big batch I made, so you might want to cut the portions in half. Also, the better the ingredients the better the salad. Almost everything in my batch was organic and came from the local co-op (save for the black pepper and dried basil). In particular, the tomato that I used was phenomenal and I would recommend the same to you if you have the choice. I used a giant pink Heirloom tomato. It added a lot of flavor to the dish, and it was very meaty so it held together well when I chopped it.
The research for this recipe included these web sites:
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