Ingredients

• 1 cup quinoa (I used tri-color)
• 1 3/4 cups water
• 1 teaspoon garlic powder
• 1 bunch parsley (about 2 cups lightly packed), stems removed
• 1 small bunch mint (about 1 cup lightly packed), stems removed
• 1 English cucumber (skin on), diced
• 1 small red onion, diced or 3 green onions, thinly sliced
• 1 1/2 cup cherry/grape tomatoes, halved or quartered depending on size
• 1/4 cup hemp hearts (shelled hemp seeds)
• drizzle of good extra virgin olive oil 
• juice of 2 large lemons
• mineral salt & cracked pepper to taste

Rinse your quinoa in a fine mesh stainer to remove any dust (sometimes I do this, sometimes I don't). In a medium size pot, bring water, quinoa and garlic powder to a boil, cover, reduce heat and simmer for 15 minutes. Remove from heat, remove cover and let set for 10 - 15 minutes, fluff with fork.

In the meantime, finely chop your parsley and mint. Dice your cucumber, tomato and onion.

Once quinoa is ready, add in the parsley, mint, cucumber, onion, tomatoes, hemp hearts, drizzle of olive oil and the juice of your lemons, salt & pepper to taste, gently mix together.

Serve with a few whole mint and/or parsley leaves and lemon wedges.

Serves three generously.