Ingredients:

  • 1/2 cup (90g) Uncooked white quinoa
  • 1/2 cup (80g) Raw hulled hemp hearts
  • 1 cup (240ml) Water or vegetable broth
  • 3 large bunches Flat-leaf Italian parsley, finely chopped (approx. 3-4 cups)
  • 1 bunch Fresh mint, finely chopped (approx. 1/2 cup)
  • 1 lb (450g) Firm Roma tomatoes, seeded and finely diced
  • 2 Persian cucumbers, finely diced
  • 4 Scallions, thinly sliced
  • 1/4 cup (60ml) Extra virgin olive oil
  • 1/4 cup (60ml) Freshly squeezed lemon juice
  • 1 clove Garlic, pasted with salt
  • 1 tsp Fine sea salt
  • 1/2 tsp Freshly cracked black pepper

Instructions:

  1. Rinse the quinoa thoroughly in a fine mesh strainer until the water runs clear. Note: This is non negotiable to remove the bitter saponins.
  2. Toast the damp quinoa in a small saucepan over medium heat for 2 minutes, stirring constantly until it smells nutty and begins to pop.
  3. Add 1 cup of water or broth to the pan, bring to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes until all liquid is absorbed.
  4. Fluff and cool the quinoa by spreading it out on a large baking sheet. Note: Cooling it flat prevents the steam from making the grains gummy.
  5. Dice the tomatoes and cucumbers into small, uniform cubes. Lightly salt them in a bowl and let sit for 5 minutes, until a pool of liquid forms, then drain.
  6. Chop the herbs into fine ribbons using a single stroke motion. Avoid going over the same spot twice until you see a fluffy green pile.
  7. Whisk the dressing in a small jar by combining olive oil, lemon juice, garlic paste, salt, and pepper until the mixture looks cloudy and emulsified.
  8. Combine everything in your large bowl, adding the cooled quinoa, hemp hearts, herbs, and drained vegetables.
  9. Toss gently with large spoons or your hands until every leaf is glistening with oil.
  10. Rest the salad for at least 15 minutes before serving to allow the hemp hearts to soften slightly and the flavors to meld.