Ingredients
1 1/2 Cups Raw qunioa-- Cook it. (can purchase at whole foods in the rice aisle)
1 english Cucumber-- peeled and chopped into small pieces
1/2 Bunch of Italian (curly) parsley-- finely chopped
1 Carton of grape tomatoes-- halved (I quartered them, purely preference)
1 Bunch of green onions-- sliced thinly (just the white and light green parts only)
Red pepper flakes-- to taste
Sea Salt-- to taste
Olive Oil-- eye ball it, want it pretty moist
Lemon juice-- from one or two lemons
Instructions
Mix all of the ingredients together in large bowl. Usually taste bests if it gets to hang out overnight in the fridge. In the morning Natty usually adds more salt, olive oil and lemon juice as needed.
How to Eat
In PR we had it with rice cakes or tortilla chips with garlic hummus then tabouli on top. Also, delicious as a side dish with dinner, Natasha recommended putting it under a fresh piece of chicken or fish so the juices mix in with the salad. Or just enjoy with fork!
