medium ripe-on-the-vine tomatoes, cut into 1/4-inch (5 mm) cubes
chopped fresh parsley
medium English cucumber, cut into 1/4 inch (5 mm) cubes
finely chopped fresh mint
extra virgin olive oil
finely grated lemon zest
fresh lemon juice
pinch cayenne pepper
salt and black pepper to taste
Place quinoa and 2-1/2 cups (625 mL) water in a medium-sized pot and bring to a boil. Cover the pot, lower heat to medium-low and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated
Spoon quinoa into a salad bowl and cool to room temperature. Add remaining ingredients and toss to combine. Cover and refrigerate salad until needed. Can be made few hours ahead. Toss again before serving.
Options: Add 1/2 cup (125 mL) finely chopped red onion and/or 1/2 cup (125 mL) pitted black olives. Instead of mint, try chopped fresh basil or fresh oregano.
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