Ingredients
1 cup Quinoa
2 cup Vegetable stock
2 cup parsley
1 piece long spring onion
1 cup cherry tomatoes
2 tablespoon Lemon Juice
1/2 cup Olive Oil
Preparation
Rinse and drain the quinoa under cold water.
In a saucepan, cook the quinoa in the vegetable stock for 10 minutes.
Fluff the quinoa with a fork and put it in a bowl.
Finely chop the parsley, spring onions and add it to the quinoa.
Slice the cherry tomatoes into quarters and toss with the quinoa.
Add some olive oil, lemon juice, salt, and pepper and mix.
