½ c cooked quinoa (use 1 cup dry and 2 cups cold water; bring water to a gentle boil with quinoa in water; cook covered for 25 min or until water is absorbed; remove pan from heat and let sit for 10 min without removing lid)
1 Tbsp extra-virgin olive oil
Himalayan salt to taste
Braggs liquid aminos to taste
1 Tbsp Fresh Lemon Juice
½ medium diced tomato
½ medium cucumber peeled and diced
2 Tbsp pitted, chopped kalamata olives
2 Tbsp finely chopped fresh parsley
1 Tbsp finely chopped fresh mint leaves
Combine quinoa, oil, salt, Braggs Liquid Aminos (if desired), and lemon juice in a medium bowl ; mix well
Add tomato, cucumber, and olives; gently toss to blend
Gently fold in parsley and mint.
Cover and let marinate in refrigerator for 2-3 hrs prior to serving.