Prep and cook time:  1 hour      Serves  4

1      cup quinoa (pre-soaked in water with juice from a half lemon for 20 minutes; rinsed and drained)
2      cups water or broth
1      cup fresh Italian parsley, finely minced
½     cup fresh mint, finely minced
1      bunch green scallions, sliced
1      cup cucumber, ½-inch cubes
¼     cup kalamata olives chopped
1      tomato (if in season), chopped
2      teaspoons sea salt
1-2   lemons, juiced
¼     cup olive oil

In a medium sauce pan, combine presoaked quinoa and water or broth. Bring to boil and reduce down to simmer for about 20 minutes. Once quinoa is cooked, spread on a sheet pan and separate quinoa to prevent sticking together. Cool in freezer for 10 minutes then remove quinoa to a bowl. Combine remaining ingredients, except for oil and lemon juice, with quinoa.  Incrementally, add oil and lemon juice depending upon your taste.