4 cups cooked quinoa (up to 5 c ) — room temperature
2 stalks celery — finely minced
2 large carrots — finely minced
4 scallions — finely minced
2 cups finely minced fresh parsley
1/2 cup olive oil (up to 3/4 c)
1/3 cup lemon juice (up to 1/2 c) — * see note
1 tablespoon Dijon-style mustard
2 teaspoons dried mint flakes
1/2 teaspoon salt — or to taste
***garnish*** cherry or diced tomatoes — optional
serves 6 to 8
*This salad often needs to be “zipped up” with additional fresh lemon juice aft er overnight refrigeration.
Cook Quinoa according to basic directions. In a large bowl, combine the quinoa, celery, carrots, scallions, and parsley. In a jar, or with a food processor or blender, combine 1/2 cup olive oil, 1/3 c up lemon juice, mustard, mint, and salt until well blended. Pour over the quin oa mixture and toss to thoroughly coat the grains. Taste and add more olive oi l, lemon juice or salt as needed. Serve immediatelyor refrigerate until needed . Before serving, garnish with tomatoes, if desired.