Ingredients
- 3/4 cup quinoa, dry (rinsed per package instructions)
- 1 1/4 cups water plus a dash of salt
- 1 cup finely chopped fresh parsley (about 1 bunch)
- 1⁄4 cup finely chopped fresh mint
- 1 cup diced tomatoes or quartered cherry tomatoes
- 1 cup cucumber, partially peeled, seeds removed if desired, and diced
- 1/2 cup scallions (green onions) about 3 whole - sliced
- Dressing
- 3 Tablespoons freshly squeezed lemon juice
- 1/2 teaspoon finely chopped garlic
- 2 Tablespoons olive oil
- dash of salt, as desired
- black pepper to taste
- 8 romaine leaves
- * meets Diabetes guidelines
Preparation
- Add rinsed quinoa and water with salt to a pot, bring to a boil, cover and reduce heat to low and simmer 10-15 minutes or until water is absorbed, the grains are soft and there is a visible ring around the outside edge of the grain. Remove from heat, fluff and allow to cool then transfer to a large bowl.
- While quinoa is cooking, chop parsley, mint, tomatoes, cucumber and green onion.
- In a small bowl, combine the lemon juice, garlic, olive oil, salt and pepper. Whisk until blended.
- In the large bowl, combine all ingredients and dressing together, toss to mix. Adjust seasoning with salt and pepper as desired. Serve with romaine leaves.
- Option to add other veggies as desired such as grated carrots, diced celery, radishes, jicama...
Categories
- Appetizer
- Lunch
- Salad
- Side Dish
- Grain
- Plant-Based Protein
- Vegetable
- Dairy Free
- Gluten Free
- Quick and Easy
- Vegan
- Vegetarian
- Diabetes
- MHealthy