Herb Salad with Quinoa & Mint

Springtime in winter - a salad that savors the luxury of aromatic herbs, a little emerald jewel from the Bijouxs kitchen.

Serves 4 -6

1/2 cup cooked quinoa
1 bunch flat leaf parsley
1 bunch curly leaf parsley
1 bunch cilantro
2 tablespoons fresh dill
6 tablespoons olive oil
zest of 1 lemon
3 tablespoons fresh lemon juice
1 teaspoon sea salt
1/2 red bell pepper, seeded and finely minced
1 green onion, thinly sliced
For garnish
Fresh mint
Lemon slices

Prepare the quinoa according to package instructions to yield 1/2 cup cooked quinoa, cool.

Wash and dry the parsley, cilantro and dill; remove damaged leaves and cut off the stems. Using a large chef's knife, gently chop the herbs to a medium dice. Do not use the food processor, it may bruise the herbs, causing them brown and possibly take on a bitter note.

In a small bowl, whisk together the olive oil, lemon zest, lemon juice and sea salt.

In a medium mixing bowl, combine the quinoa, chopped herbs, red bell pepper and green onion, toss gently with a few tablespoons of the dressing. Allow the salad to rest for about 15 minutes. Taste and add more salt and dressing if needed.

Place the salad in a serving bowl and garnish with fresh mint leaves and lemon slices.

Cooks's Notes:
Substitute couscous for the quinoa.
If fresh dill is not available simply omit.
Serve with hummus and romaine leaves or warm pitas, or add 1 can drained and rinsed chick peas, tossing with extra dressing for a luncheon salad.