Tuesday, September 25, 2012

Lime and mint quinoa salad

Look at natures bounty - all except the tomatoes picked 2 minutes before the photo!
I have 6 tomatoes - not cherry tomatoes - the slightly bigger ones, 2 limes, parsley, thai coriander and mint.
Take a cup of quinoa and cook with 2 - 2 1/2 cups of water, covered until all the water is absorbed and the rains are puffed up
 I forgot to watch the clock so I have no idea how long it was cooked for 

While it cooks chop up the tomatoes and herbs, add half a red onion and one clove of garlic chopped fine. Squeeze over the juice of both limes and add 2 tablespoons extra virgin olive oil. I used lemon infused oil but regular would do.
Then toss gently through the cooked quinoa. Serve warm or chilled, today or tomorrow - it doesn't matter
6 serves at 5 Weight Watchers ProPoints a serve
This is a really zingy salad - makes a great side dish or lunch

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