INGREDIENTS
1 pint
Cherry tomatoes
1
English cucumber
3
bunches Flat-leaf parsley, fresh
1/2 cup
Mint, fresh leaves
1/2 cup
Lemon juice, freshly squeezed
1/2 cup
Quinoa, red or white
1
Kosher salt and freshly ground pepper
1 pinch
Nutmeg
1
Small handful Peppadew peppers or roasted red peppers, jarred
1/4 cup
Olive oil, extra-virgin