This spontaneous creation is similar to a tabouleh salad, minus the tomatoes (only because I didn’t have any on hand!)  Fresh parsley and mint are enhanced by the zing of the lemon juice and zest and pair up perfectly with lots of cool cucumber.

Cool Cucumber & Herb Quinoa Salad

1 cup dried quinoa

1 large cucumber

1 small onion

1 clove garlic

1 cup parsley

1/2 cup mint

1 lemon (zest and juice)

2 tbs. olive oil

salt & pepper

Cook the quinoa then allow to chill in the refrigerator for at least 30 minutes.  Add to a mixing bowl.

Peel and chop the cucumber.  Finely chop the onion.  Finely chop the garlic.  Add to bowl.

Loosely chop the parsley and mint, being sure to keep the pieces big enough to taste in a bite.  Add to bowl.

Zest the entire lemon, then juice it, straining the seeds.  Add to bowl.

Drizzle with the olive oil and salt and pepper to taste.

Give the mixture a healthy stir then let it chill for at least an hour, the longer the better before eating.