This makes a lot so adjust to your needs. I love dishes that are great chilled or warm. This makes great leftovers for lunch. We added shrimp for a well rounded meal. Add any protein you’d like! 

1 ½ cups quinoa-I only used a cup and it was still plenty 

½ cup pine nuts

1 English cucumber, peeled and finely diced (2½ cups)

3 Roma tomatoes, seeded and finely diced (¾ cup)

½ small red onion, finely chopped (½ cup)-I omitted this and added some orange peppers and edamame 

½ cup chopped fresh parsley

¼ cup olive oil

3 Tbs. lemon juice

2 tsp. grated lemon zest

1. Bring 2 quarts salted water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 12 to 14 minutes, or 
until quinoa is tender and small “tails” bloom from grains.

2. Preheat oven to 400°F. Spread pine nuts on baking sheet, and toast 3 to 4 minutes, or until lightly browned. Cool, then transfer to large serving bowl.

3. Drain quinoa, and rinse under cold running water. Drain again. Add quinoa to pine nuts, and 
stir in cucumber, tomatoes, onion, and parsley. Fold in (any protein), oil, lemon juice, and lemon zest, and season with salt and pepper, if desired.