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In a small saucepan, bring 1 cup of water to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Cook for 15 minutes or until the quinoa has absorbed all the water and is tender.
While the quinoa is cooking, prepare the vegetables. Chop the broccolini, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion. Set aside.
In a small bowl, whisk together the lemon juice, olive oil, honey, minced garlic, salt, and black pepper to make the dressing.
Once the quinoa is cooked, fluff it with a fork and allow it to cool for a few minutes. In a large bowl, combine the quinoa, broccolini, cucumber, cherry tomatoes, red onion, and chopped parsley.
Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for up to 2 hours before serving.

In a small saucepan, bring 1 cup of water to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Cook for 15 minutes or until the quinoa has absorbed all the water and is tender.
While the quinoa is cooking, prepare the vegetables. Chop the broccolini, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion. Set aside.
In a small bowl, whisk together the lemon juice, olive oil, honey, minced garlic, salt, and black pepper to make the dressing.
Once the quinoa is cooked, fluff it with a fork and allow it to cool for a few minutes. In a large bowl, combine the quinoa, broccolini, cucumber, cherry tomatoes, red onion, and chopped parsley.
Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for up to 2 hours before serving.