Recipe By Chef John McConnell
Yield: 5 cups
1 cup quinoa, rinsed well
2 cups Persian cucumber, diced into ½” pieces
2 cups cherry tomatoes, cut in half
2 cups Italian flat leaf parsley, chopped
½ cup fresh mint, chopped
½ cup Clif Family Extra Virgin Olive Oil
2 ½ Tbsp lemon juice
3 tsp salt, divided
Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Once boiling, reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and cool before use.
In a small bowl, whisk lemon juice, Clif Family Estate Olive Oil and salt together and adjust seasoning to taste.
In a large salad or serving bowl, toss quinoa, vegetables and herbs together with lemon olive oil dressing and adjust seasoning to taste.