This cool, refreshing salad (which just so happens to be vegan and naturally gluten-free) reminds me of tabbouleh- a Middle Eastern style pasta dish I used to love. What makes a quinoa salad taste so fabulous? Fresh mint, lime juice and good tasting extra virgin olive oil.

Ingredients:

1 cup uncooked quinoa
2 tablespoons fruity extra virgin olive oil
Juice from 2 limes
2-3 fresh mint sprigs, leaves removed and chopped
2 tablespoons chopped fresh cilantro leaves or parsley
Sea salt and fresh ground pepper, to taste
A handful of sweet and ripe cherry or grape tomatoes, quartered
2 tablespoons diced red onion- or use 2 chopped scallions
1 garlic clove, minced

Instructions:

Cook the quinoa in 2 and 1/4 to 2 1/2 cups fresh water, covered, until all of the water is absorbed. Add a small pinch sea salt, if desired. Note: I use my rice cooker to do this. The quinoa turns out fluffy, tender and perfect.

Scoop the cooked quinoa into a bowl and add the remaining ingredients. Toss lightly with a fork until combined.

Taste test and adjust seasonings.

Cover and chill- the longer, the better. In fact, I think this salad tastes even better the second day- so plan ahead if you need a make-ahead dish for a party.

Makes 4-6 servings.