Summer Quinoa Salad


1 1/2 cup uncooked quinoa

1 3/4 cup stock or water

2 tsp. fine sea salt

1 Tbsp. olive oil

Directions: Add your olive oil to a saucepan and let it get hot. Add your drained and slightly dry quinoa and let it get hot, stirring for a few minutes. When you hear it popping, add your stock or water and salt. Bring to a boil and then reduce the heat to a simmer. Cover and simmer for 20 minutes. After 20 minutes, take a fork and fluff it a bit. Make sure the water has evaporated and it's fluffy. If not, let it go for another 2-3 minutes. Remove it from the heat. Let it stay covered for about 5 minutes. Let your quinoa cool completely for this salad.

Salad Mixture

25 red seedless grapes, cut in half

1/2 of an English cucumber cut in 1/2 inch dice

1/2 cup of chopped mint

1/2 cup of chopped parsley

1/2 cup chopped sweet onion or green onion

1/2 cup chopped almonds (optional)

1 avocado, cut in 1 inch dice

2 limes juiced

1/4 cup olive oil

salt and pepper to taste

In a large bowl, add all of your ingredients, except the avocado, lime, olive oil and salt and pepper, to the quinoa and toss to mix. In a small bowl, add your lime juice and olive oil, salt and pepper. Mix it well. Taste for seasoning. Pour over salad and mix well. If you like your salad with more tang feel free to add more lime juice. It's a matter of preference. I added one more lime to mine. Just keep tasting to get the balance of the lime juice and seasoning just right. Add the avocado last so it doesn't get mushy. I only add it to the salad I'm planning on eating right away. The rest I save and add it later so it doesn't turn brown. Hope you enjoy!

Adapted from The Kitchen