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Inspired by the traditional Lebanese salad plate, but instead of wheat semolina, quinoa is used. It is an ideal dish to serve cold in summer, with a delicate mint fragrance and a mixture of vegetables and spices that enhance the flavor of quinoa.
Quinoa, onion, tomato, chives, salt, parsley, mint, pepper, lemon, turmeric.
Pour the contents into a saucepan, add 700 ml (3 cups) of cold water and 30 ml (2 tablespoons) of olive oil, mix well and place on the fire. Once boiling, lower to a simmer with the saucepan uncovered, cook for 15 minutes or until dry. Serve hot or cold.
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