This is very fresh, very good with garden tomatoes and garden cucumbers (thanks Mom!). Comes from Rachel Ray magazine.
1 cup quinoa, rinsed
1/4 cup lemon juice
3 T EVOO
1/2 t allspice
salt and pepper
1 diced and seeded cucumber
1 cup chopped garden tomatoes
1 large bunch parsley, washed well and finely chopped
5 radishes, small diced
4 green onions, sliced
Cook quinoa in salted boiling water for 12 minutes; drain and cool somewhat (I’m never patient enough to wait until it’s completely cool) . In a salad bowl whisk the lemon juice with the EVOO, allspice and plenty of salt and pepper. Add the remaining ingredients. This salad is really best eaten the day it’s made.
