Once again, the versatility of quinoa never ceases to amaze me. I whipped this up on a whim and it was fabulous. It pairs beautifully with grilled fish.
1 cup of quinoa cooked in chicken broth according to package instructions
2 medium sized ripe tomatoes, diced
1 large shallots, minced
1/3 red onion, diced fine
1/3 cup of chopped fresh basil
½ cup of chopped fresh parsley
Juice of one lemon
2 ½ tbsp of extra virgin olive oil
Combine all ingredients in a large wooden salad bowl. Gently stir until thoroughly combined.