4 organic tomatoes (or a cup of organic cherry tomatoes if more flavorful)
1 bunch of parsley
1 bunch of mint
juice of 1 lemon
1 cup uncooked quinoa
2 tbsp olive oil
sea salt (or Himalayan salt) & black pepper
Rinse thoroughly the quinoa to remove the saponin (natural pesticide created by the plant. Smart huh?). Cook the quinoa in boiling water for 15 minutes. Wash and mince very finely the parsley and mint. Wash and cut the tomatoes and onions into small pieces. Mix everything in a bowl. Add salt and pepper to taste.
This dish keeps really well in the fridge for 3-4 days. In fact, I like it better on day 2 because the quinoa soaks up the moisture from the tomatoes and lemon and the herbs are so aromatic.