INGREDIENTS
1 cup
dry quinoa
1
large bunch parsley chopped (remove long stems)
1/3 cup
mint leaves chopped
1 cup
grape or cherry tomatoes cut in half
1/4
of a yellow or white onion finely diced
1
garlic clove minced
1 tbsp
olive oil
juice of one lemon
1/2 tsp
salt
1/4 tsp
cracked black pepper
optional toppings: sheep’s milk feta cheese or avocado