Easy (and Yummy) Quinoa Salad ~ THM Compliant

This Quinoa Salad is simple.  Easy.  Yummy.

And, it fits into the Trim Healthy Mama eating plan.
Better and better.

I make a batch of this and we eat it for lunch.

Everyone approves.  Even my teen boys.  Win win.

We've also had this as a side dish at dinner along with a protein.
Whatever way you choose to serve it, it will be a hit.  Promise.

~ Quinoa Salad ~

Adapted from Trim Healthy Mama

2 cups Quinoa cooked in 4 cups water

1 long English cucumber, diced ~ skin on

2/3 lb (300 grams) grape tomatoes ~ halved

6 to 8 green onions ~ chopped

1/2 cup freshly squeezed lemon juice (I like Meyer lemons)**
**If using regular lemons, you might like to begin with 1/3 cup ~
Add in more if it's not tangy enough...this is a taste as you make it salad :)

1/4 to 1/3 cup Extra Virgin Olive Oil

Freshly ground black pepper and 

Himalayan pink rock salt (or sea salt) to taste  

Cook the Quinoa in the water ~ Bring to boil over high heat.

Reduce heat and simmer with lid slightly ajar for 15 minutes.

Remove from heat and set aside for 15 minutes with lid on.

Remove to a large bowl and refrigerate until cold.

(I often do this step the night before I want to make this salad).

Once the Quinoa is cold, put it into large mixing bowl.

Toss in the veggies, the lemon juice, and the oil.

Mix well.  Season with salt and pepper to taste.

Chill and serve.  Or, just serve!

It does benefit from sitting the fridge awhile to allow

the flavours to mingle.  It's especially good the next day

if you can make it last that long.  In our home, that's rare.  
However, it is a HUGE salad ~ so, it may still be around.  Enjoy!

Blessings,
Camille

**This is THM compliant ~ S Helper Category