Level | medium


  • 250g quinoa

  • 2 packs of flat leaf parsley

  • 1 pack of fresh coriander

  • 1 pack of fresh mint - leaves picked off the stem

  • 2 tomatoes - the tastiest and ripest you can get

  • 1/2 cucumber

  • 1 red onion

  • Good quality extra virgin Olive oil

  • salt

  • 1 lemon



  1. Cook the quinoa according to the package instruction. Keep the quinoa a bit al dente to avoid it going mushy. Take it off the stove, cover it with a lid and let it steam and cool down for at least 30 mins. Once it has cooled down fluff it up gently with a fork.

  2. In the meantime chop the parsley, coriander and mint very finely (best to avoid mincing in a machine as it has a tendency to go to mush).

  3. Put it all in one big mixing bowl.

  4. Halve the tomatoes and scoop out the seed. Keep the flesh and chop it small. Add to the bowl.

  5. Peel the onion, chop small. Add to the bowl.

  6. Peel the cucumber, Chop in 4 quarters lengthwise and slice each quarter thinly. Store in a separate box, Salt it well to draw the water out and create more flavour. Keep it in the fridge separately and add once you are ready to serve the dish.

  7. Once the Quinoa has cooled down completely add it to the big bowl with all the herbs. Add a good amount of olive oil (you want the dish to be really moist). Take the time to mix all the ingredients well. Use your hands to really get all the herbs and quinoa flavoured and coated with oil. The quinoa will absorb all the oil and it will add to the flavour. Add salt to taste and a dash of lemon juice to lift the taste.

  8. Voilà!