Quinoa Tabouli

Lots of mint makes this easy dish a superbly refreshing summer lunch. Make the quinoa in advance, then just chop, blend, and serve!

Serves 2-4. (Use organic and fresh ingredients whenever possible.)

• 3 c. quinoa; prepared in advance and chilled
• 3 tomatoes (use multi-color or heirloom varieties if you can); chopped
• 1/2 cucumber; quartered lengthwise and cut into bite-size pieces
• 1/3 red onion; chopped
• 2 Tbsp. olive oil
• 1 1/2 Tbsp. fresh mint leaves; chopped
• 1 1/2 Tbsp. fresh cilantro leaves; chopped 
• 3 garlic cloves; minced
• 1 tsp. lemon juice — or, 2 tsp. balsami vinegar
• 1/2 tsp. black pepper
• (optional: chopped black olives; chopped red/orange/yellow bell peppers; finely chopped fresh spinach) 

Prepare quinoa in advance and according to instructions on box; chill in refrigerator for an hour minimum (or make a day in advance). In large mixing bowl stir together tomatoes, cucumber, and onion. In small bowl, combine oiive oil, mint, cilantro, garlic, lemon juice, and black pepper; pour over tomato mixture and blend well. Spoon over beds of quinoa and serve with crusty bread (or, gluten-free blue corn chips) with pesto spread.  See pesto recipe below. (Photo shows vegetable mixture prior to being blended with quinoa.)

Ayurveda Note: With it's cooling herbs of mint and cilantro, this refreshing summer salad pacifies Pitta.