Ingredients:
1/2 cup cooked quinoa
1 tbsp extra virgin olive oil
Himalayan salt or Bragg Liquid Aminos to taste
1 tbsp lemon juice
2 tbsp finely minced fresh parsley
1 tbsp finely minced fresh mint leaves
1/4 large ripe tomato, diced
1/4 large cucumber, peeled and diced
2 tbsp chopped pitted kalamata olives
Directions:
1. Toss quinoa with olive oil, salt or bragg liquid aminos, and lemon juice, mixing well.
2. Gently fold in parsley and mint, followed by remaining ingredients.
3. Cover and chill for 1 hour. Serves 1.
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