Serves: 4
Total Calories: 70

1 cup quinoa
2 cups water
1/4 cup lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh mint leaves ot 1 teaspoon dried
3 cloves garlic pressed
1/2 teaspoon sea salt
3/4 cup finely chopped fresh parsley
1/2 cup finely chopped scallion
1/2 cup finely chopped tomato (optional)

1. Place the quinoa in a medium-size saucepan. Cover with water, swish around to wash, then drain using a wire strainer. Return the quinoa to the pan and add the 2 cups water. Cover and bring to a boil over high heat, then reduce the heat to medium-low and simmer, without stirring, for about 15–20 minutes, or until the water is absorbed.

2. Transfer the cooked quinoa to a large bowl. Add the lemon juice, oil, mint, garlic, and salt, and stir to combine. Place in the refrigerator for about 1 hour, or until chilled.

3. Add the parsley, scallions, and tomato, and mix well. Serve chilled.

Nutritional Facts:

Serves: 4
Total Calories: 70
Calories from Fat: 60

More Recipes from the For the Love of Garlic Cookbook:
Roasted Bell Peppers with Olive Oil and Garlic
Quinoa Tabouli
Garlicky Guacamole
Garlic Croutons
Tunisian Eggplant Salad