Keep this recipe on hand for the height of tomato season. This salad is also good made as a hot side dish by omitting the vegetables and tossing the hot quinoa with the half of the dressing and parsley.

1 cup quinoa, rinsed with hot water in a sieve
2 cups water

Cook quinoa in a small covered saucepan until all water is dissolved then let cool.

3/4 cup lemon juice
1/2 cup extra virgin olive oil
1 tsp salt (more or less to your taste)
1 small clove garlic, pressed

Mix dressing ingredients together in a measuring cup.

3-4 tomatoes, diced small
1 large cucumber, diced small
1 cup parsley, chopped
1/2 cup red onion, finely chopped

When quinoa is cool toss it together with the dressing and vegetables in a large bowl. Chill overnight and enjoy.