As Andrew and I both love to take salads for our work lunches, I’m always trying to create different ones that are quick to make (because hello crazy week life) but that also are very healthy, filling and fresh. This one is now of our favorites. I can only imagine how perfect it’s going to be during the hot summer days.
- 1 cup cooked tricolore quinoa you can use any type of quinoa, I just think the tricolore one is pretty!
- 5 cups fresh parsley loosely measured, washed and dried
- 3/4 cup fresh dill washed and dried
- 2 medium sized tomatoes diced
- Juice of 1 small lemon
- 1 tbs olive oil
- Salt & pepper to taste
Mix all ingredients in a bowl and serve