Quinoa Cumcumber Mint Salad

This recipe was recommended to me by Leslie G. She found it at a blog called What The Vegt?! I made one or two changes. This is a great side salad. I served it up with baked yams, fruit, and wheat bread.

Ingredients:

Salad:

• 1 cup quinoa, cooked and cooled
• 1 cucumber, diced
  
• 1/4 of a red onion, chopped
  
• 1/4 c. fresh parsley, chopped
• 1/4 c. fresh mint, chopped (fresh mint is strong, so if you want a milder flavor put less...if you are in love with mint, put a tad more)

Dressing:

• 1/8-1/4 c. olive oil (oil goes a long way, so you probably don't need a full 1/4 c.)
• 1 tsp. apple cider vinegar
• 3 tsp. lemon juice
• 1 tsp garlic, minced
• 1/4 tsp salt
• pepper to taste

Directions:

If possible cook your quinoa an hour or two before you need to do the rest of your preparations, so it has time to cool. If not, after it is cooked transfer it to a dish and put it in the fridge or freezer for a bit.

Place your quinoa, cucumber chunks, chopped onion, parsley, and mint in a medium sized bowl.

In a small bowl mix the dressing ingredients together. Pour on top of quinoa mixture and stir until coated well.