This super simple salad is such a great lunch box option or the perfect side for all those upcoming barbecues.

By replacing the cracked wheat you would usually use with quinoa you’re creating a far more filling salad. It’s also gluten free for all those that worry about that. I love it by itself or as part of a salad bowl with roasted veggies and hummus.

It’s also great served along side the mince and hummus dish as part of a family style spread.

I’ve done something I would never usually do and included red onion in this recipe, if I could eat it with red onion I would! I use spring onion instead because I’m a lame fructard but you use whatever you prefer. If you find red onion too pungent when it’s raw try soaking the chopped onion in some water while you prepare the other vegetables and then draining it and using.

Quick and simple to make, you’ll keep coming back to this little number.

Serves 2-6 (2 as a full meal, 4 as a nourish bowl base 6 as part of a family style spread!

Ingredients

2 cups cooked quinoa
2 tomatoes, chopped in 1cm dice
1 cup flat leaf parsley, roughly chopped
1/4 cup mint, finely sliced
1 cup cucumber, chopped in 1cm dice
1/4 red onion or 1/4 cup spring onion
Zest and juice of one lemon
1 Tbs olive oil
1 tsp cumin ground
Salt and pepper

Directions

Combine all ingredients in a bowl and toss. Check seasoning and adjust. Allow flavours to develop for at least 15 minutes before eating.

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