1 cup quinoa
1 ½ cups water
1 teaspoon sea salt
2 cups loosely packed chopped parsley
1 bunch green onion, chopped
1 medium cucumber, peeled, seeded, diced small
1 pint cherry tomatoes, sliced in half
1 large clove garlic, minced
¼ cup fresh lemon juice
½ cup extra virgin olive oil
2 teaspoons dried spearmint
Add the water and 1 teaspoon salt to a pot and bring to a boil. Stir in quinoa, reduce heat to medium-low, cover, and simmer until grains are tender, about 15 tminutes. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork and let cool completely.
Toss cooled quinoa with remaining ingredients in a large bowl and mix thoroughly. Serve chilled or at room temperature. Makes about 5 cups.