Warm weather is perfect for this salad.  Serve with meat or fish of your choice.

You’ll need:

• 1 cup uncooked quinoa (rinsed well to remove bitterness)
• 2 tablespoons extra virgin olive oil
• Juice from 2 limes
• 2-3 fresh mint sprigs, leaves removed and chopped
• 2 tablespoons chopped fresh coriander leaves, or parsley
• Sea salt and fresh ground pepper, to taste
• A handful of sweet and ripe cherry or grape tomatoes, quartered
• 2 tablespoons diced red onion or 2 chopped shallots
• 1 garlic clove, minced

Cook the quinoa in 2 1/4 to 2 1/2 cups water, covered, until all of the water is absorbed. Scoop the cooked quinoa into a bowl and add the remaining ingredients. Toss lightly with a fork until combined. Taste test and adjust seasonings. Cover and chill – the longer, the better.