A twist on a Mediterranean favorite, swap parsley with cilantro and cous cous with quinoa.
In a rice cooker or stove top, combine the washed dry quinoa with water, one tablespoon of olive oil and 1/2 teaspoon of salt. Bring to a boil, cover and simmer on low until quinoa sprouts and becomes tender (about 15-20 minutes). Set aside and chill.
Combine the chopped vegetables, quinoa, salt and pepper to taste and half the lime juice in a large bowl. Add one tablespoon of olive oil and toss. Add more lime to taste.
Refrigerate and serve chilled. Enjoy!