- 1/2 cup red quinoa
- 2 tablespoons lemon juice
- 1 bunch flat leaf parsley
- 3 green onions (scallions), finely sliced
- 1/2 cup almonds
Bring a medium saucepan of salted water to the boil. Cook quinoa for 9 minutes or until cooked to your liking. Drain. Meanwhile for the dressing, combine lemon juice with 2 tablespoons extra virgin olive oil. Season.
Finely chop the parsley stalks and coarsley chop the leaves. Toss together the cooked quinoa, dressing, parsley, green onions and almonds. Season with a little extra pepper. Serves 2-3.
Source: Stone Soup