This easy salad is one of Suzanne Dimma's favourite side dishes.
1/2 cup white or natural quinoa
1/2 cup red quinoa
2 cups water
1 tsp salt
Juice and zest of 1 lemon
1/4 cup extra virgin olive oil
Handful of chopped fresh basil, mint and parsley (or any combo of the 3)
1/2 a large sweet or Vidalia onion, finely diced
1 large tomato, finely diced or 1/2 pint cherry or grape tomatoes sliced in halves
1/2 English cucumber, diced
1/2 a jalapeño pepper (seeds removed), diced very fine (optional)
Salt and pepper to taste
Step 1: Combine white and red quinoa, water and salt in a pot and bring to a boil. Turn heat to low and simmer until all the water is absorbed (about 15-20 minutes). Cool when done.
Step 2: Once the quinoa is cool, add the remaining ingredients.
Step 3: Serve topped with crumbled feta cheese or chickpeas.