Total Calories: 70
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.
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