Quinoa Salad with Tomatoes, Kalamata Olives, Basil and Mint

I'm not the largest fan of quinoa salads because they're so heavy on the quinoa. I more often than not double the non-quinoa ingredients (or half the quinoa, it's all relative really) This one is simple, tasty and incorporates one of my favorite vegan unamis; olives.

Serves 4
20 minutes

1 Garlic clove, minced

1 cup Quinoa, cooked

1 Small tomato, diced

1 Carrot, diced

3 Scallions, sliced (white and light green sections)

1/4 cup pitted Kalamata olives, chopped

1/3 Pepita (or shaved pecans, almonds or walnuts)

Sea salt and pepper, to taste

1 Tbsp Fresh basil leaves, chopped

1-2 Tbsp Fresh mint leaves, chopped

Olive Oil

Juice of 1-2 lemons or limes, depending upon size

A hand full flax seed 

1. While the quinoa is cooking, get to slicing and dicing your other ingredients. Put in large bowl with all the rest of the ingredients.

2. Wait till quinoa has cooled a bit and add to bowl, mix, taste and adjust spices. All done!

I add flax seed to a lot of recipes because it blends right in and is a great source of Omegas.

Original Recipe from Gluten-Free Goddess
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