A delicious, guilt free, gluten free salad …
400ml organic quinoa
1 bunch fresh parsley
½ bunch fresh mint
Rinse the quinoa well and cook it until tender (8–10 minutes) in water seasoned with salt.
Drain off the excess water.
Allow to cool to room temperature.
Peel and split the cucumber in half.
Remove the seeds from the cucumber and tomatoes.
Chop the cucumber and tomatoes into small cubes.
Roast the nuts and seeds in a hot, dry pan for a few minutes or until they turn slightly golden.
Allow to cool for a moment and then chop them with a knife.
Chop the herbs finely and grate the zest of the lemon.
Put the quinoa, cucumber, tomatoes and nuts and seeds into a bowl and mix them together.
Add the herbs and lemon zest.
Season with lemon juice, olive oil and salt and pepper.
Recipe: Joonas Hämäläinen, Finland’s first Master Chef