Tomato Mint Quinoa Salad

Ingredients

Contains: tree nuts, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 1/2 cups water
• 1 1/4 cups quinoa
• 1/3 cup raisins
• 1 pinch salt
• 2 medium tomatoes, diced
• 1 medium onion, minced
• 10 radishes, quartered
• 1/2 cucumber, diced
• 2 tablespoons sliced toasted almonds
• 1/4 cup chopped fresh mint
• 2 tablespoons chopped fresh parsley
• 1 teaspoon ground cumin
• 1/4 cup lime juice
• 2 tablespoons sesame oil
• salt to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa well in a fine sieve. Bring the 2 1/2 cups water and a pinch of salt to a boil in a medium saucepan, stir in the quinoa, cover, and simmer on low for 15 minutes until the water is absorbed.

2. Remove the pan from the heat, keep it covered for 5 minutes, then fluff the quinoa with a fork and spread it on a tray to cool.

3. Put the raisins in a small bowl and cover them with hot tap water for 10 minutes to plump, then drain and pat dry.

4. While the quinoa cools, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring, until golden. Set aside.

5. In a large bowl, combine the diced tomatoes, minced onion, quartered radishes, diced cucumber, raisins and cooled quinoa.

6. Whisk the lime juice, sesame oil, ground cumin and a little salt in a small bowl, then pour it over the salad and toss well.

7. Fold in the chopped mint and parsley, taste, and add more salt if needed. Top with the toasted almonds and serve. Refrigerate any leftovers.