May 3, 2010
2 C water
1 med tomato cut into 1/2 in. cubes
4 to 6 green onions, finely chopped
1 med cucumber, peeled and cut into 1/2 in. cubes
1 small red pepper seeded and cut into 1/2 in pieces
1/4 to 1/2 C finely chopped fresh cilantro
1/3 C freshly squeezed lemon juice
1/4 C extra virgin olive oil
1 1/4 tsp salt
Rinse quinoa thoroughly. I just put the 1 cup of quinoa in the pot I’m going to use to cook it and add enough water to cover and swish it around with my fingers. Slowly drain the water out trying not lose too much quinoa. Repeat this at least one more time. Cook quinoa per directions on package (should be 1 cup quinoa to 2 cups water). Remove from heat, fluff, and allow to cool for about 30 minutes. Add the chopped ingredients. Mix lemon and EVOO together and pour over quinoa and veggies, mixing to coat. Salt to taste. This is best when it’s been chilled in the fridge for at least 2 to 4 hours. The longer the flavors mingle the better.
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.