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Servings 0

Ingredients

  • 1 cup kaniwa (or substitute quinoa if needed)
  • 1 tsp sea salt (plus more for the water)
  • 2 medium tomatoes (seeded and finely chopped)
  • ½ English cucumber (finely chopped)
  • 1 cup fresh parsley leaves (minced)
  • ¼ cup fresh mint leaves (minced)
  • 2 tbsp red onion (finely chopped)
  • 3 tbsp extra-virgin olive oil
  • 1 tsp finely chopped lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp sea salt

Instructions

  • Cook the kaniwa: Rinse thoroughly. In a medium saucepan, bring 2 cups of salted water to a boil. Add kaniwa, lower the heat, and simmer for 15–20 minutes until tender. Let it cool completely—about 1 hour.
  • Mix the veggies: In a bowl, combine tomatoes, cucumber, parsley, mint, and red onion. Add the cooled kaniwa and toss gently.
  • Make the dressing: In a small bowl, whisk olive oil, lemon zest, lemon juice, and salt. Pour it over the salad and mix to coat.
  • Chill and serve: Serve at room temperature or chilled. Perfect for sharing—or not.