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First, rinse the quinoa well then add all ingredients into a small saucepan.
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Bring to a boil then mash the bouillon and cover the pot, turn to medium-low, then simmer for 15 minutes. (I recommend using a timer)
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When finished cooking, remove from heat and let sit with the lid on for 5 more minutes.
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Fluff with a fork and let cool completely.
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Salad
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Peel the cucumber and scoop out the seeds.
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Cut into strips lengthwise and cut into small pieces.
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Add to a large bowl.
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Mince the red onions, mint and parsley and add to the bowl. Set aside.
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In a small bowl, mix together both kinds of vinegar, olive oil, lemon, garlic, salt and pepper.
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When the quinoa is cool, mix it into the vegetable really well.
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Let sit for at least 10 minutes to let the flavors meld together. Set aside