- 1 cup quinoa (170g)
- 1 medium tomatoes small, finely diced
- 1 bell pepper finely diced
- 1 red onion finely diced
- ⅔ cup parsley chopped, (15g)
- ⅔ mint chopped
- juice of 2 limes
- 2 tablespoon olive oil
Cook the quinoa according to instructions on the packaging. Once cooked, place in a large salad bowl.
Finely dice the vegetables and chop the fresh herbs, then add to the salad bowl.
Squeeze in the lime juice, drizzle with olive oil and season to taste with salt and pepper. Mix everything well until combined
Serves as a salad or side dish. Store covered and refrigerated for up to 3 days.
Calories: 272kcalCarbohydrates: 42gProtein: 8gFat: 10g