⅓cupVSOP Extra Virgin Olive Oil, your favorite ultra fresh single varietal, i used vsop hojiblanca extra virgin olive oil
¼tspFine Sea Salt, to taste
¼tspFresh Cracked Black Pepper, to taste
1
Rinse the Quinoa very well in a mesh strainer. Bring water to a boil in a small saucepan then add the Quinoa, cover, turn heat to low. Simmer for about 15-20 mins until all of the water is absorbed. Fluff with a fork and pour into a bowl to cool.
2
Once the Quinoa is cool add all of the remaining ingredients and stir to combine. Chill for at least one hour or more for all of the flavors to blend. Enjoy!
Ingredients
½cupQuinoa, rinsed well
1cupWater
1cupFresh Italian Parsley, finely chopped
½cupScallion, chopped
2tbspFresh Mint, chopped, or 1 teaspoon dried mint
1clove Garlic, finely minced or pressed
1tbspFresh Basil, finely minced, or 1/2 teaspoon dried basil
⅓cupVSOP Extra Virgin Olive Oil, your favorite ultra fresh single varietal, i used vsop hojiblanca extra virgin olive oil
¼tspFine Sea Salt, to taste
¼tspFresh Cracked Black Pepper, to taste
Directions
1
Rinse the Quinoa very well in a mesh strainer. Bring water to a boil in a small saucepan then add the Quinoa, cover, turn heat to low. Simmer for about 15-20 mins until all of the water is absorbed. Fluff with a fork and pour into a bowl to cool.
2
Once the Quinoa is cool add all of the remaining ingredients and stir to combine. Chill for at least one hour or more for all of the flavors to blend. Enjoy!
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