|Quinoa||1⁄2 Cup (8 tbs)|
|Black pepper||1 , freshly ground|
|Water||1 Cup (16 tbs)|
|Tomatoes||2 Cup (32 tbs), chopped|
|Fresh parsley||2 Cup (32 tbs), chopped|
|Fresh mint||1 Cup (16 tbs), chopped|
|Green onions||1⁄2 Cup (8 tbs), chopped|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Ground cumin||1⁄2 Teaspoon|
In medium sized bowl, soak quinoa in cold water for 5 minutes.
Drain; rinse under cold running water.
In medium saucepan, combine quinoa with 1 cup water; bring to a boil.
Reduce heat; simmer covered for 15 to 20 minutes.
Drain, reserving liquid.
In large bowl, toss quinoa with remaining ingredients.
Add more moisture, if desired, with reserved cooking liquid.
Serve on platter with romaine leaves, and cherry tomato garnish, red or yellow.