gluten free, vegetarian, dairy free, egg free, nut free, soy free, vegan

What You’ll Need:

1/2 c dry quinoa

1/3 c olive oil

juice of 1 lemon

salt & cracked pepper to taste

1 large bunch parsley, chopped

1 bunch fresh mint, chopped

1 bunch green onion, chopped

1 pint grape or cherry tomatoes, halved

Comine quinoa with 1 c lightly sated water in a medium saucepan or rice cooker. Cook for about 15 minutes, or until all liquid is absorbed.

While quinoa cooks, prepare other ingredients & combine in a large bowl. Toss cooked quinoa into the mix.

Divide equally into (4) containers for easy grab & go lunches throughout the week OR dive right in.

Serves 4 as a main, more as a side.