2 cups dry quinoa
4 cups water
1/2 cup fresh lemon juice (about 3 lemons
1/4 cup olive oil
1 cup minced scallions, white and green parts
1 cup fresh dill, chopped
1 cup fresh flat-leaf parsley, chopped
1 cucumber chopped
1/2 red onion, chopped
1 large red pepper, roasted and chopped
10-15 olives, chopped
2 tsp. sea salt, plus more to taste
fresh black pepper
Cover the 2 cups of dry quinoa with 4 cups water in a medium saucepan. Bring to a boil, reduce to low, cover and cook 15 minutes or until all water is absorbed. Fluff with fork and allow to cool.
In meantime, mix lemon juice, olive oil, 2 tsp. salt and fresh black pepper in a large bowl. Add cooked quinoa and toss in dressing to coat.
Add minced scallions, chopped dill and parsley, chopped cucumber, roasted red pepper and olives and toss well to combine. Season with add’l salt and pepper, if desired.
Allow mixture to marinate at least an hour before serving or chill in fridge overnight. This salad can be served cold or at room temperature.