Ingredients
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2 cups quinoa, to be cooked and cooled
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2 cups fresh parsley, chopped
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3 tomatoes, seeded and chopped
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1 lemon, juice of
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1/4 cup extra virgin olive oil
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3 garlic cloves, crushed
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1/4 bunch of fresh mint, chopped roughly
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1/4 bunch fresh rocket, chopped roughly (aka arugula)
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1 teaspoon sumac
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cracked black pepper
Instructions
- Cook 2 cups quinoa to 4 cups water bring to the boil. Reduce the heat and cover. Simmer for 15 minutes. Alternately cook to the directions on the pack.
- Set aside on a flat dish, spreading it out to allow it to cool evenly.
- When quinoa is cool, combine all ingredients and serve.