2 Large Sprigs Italian (flat-leaf) parsley (leaves only), chopped
1/4 Cucumber - English Cucumber, chopped
1/3 cup Chopped Red, Green, Yellow or mixed bell peppers
3 tbsp Extra-virgin olive oil
2 tbsp Freshly squeezed lemon juice
1 1/2 tsp Hot pepper flakes (optional)
1/2 tsp Salt
1/2 tsp Freshly ground black pepper
1/2 tsp Dried lavender flowers (optional)
1In a medium saucepan, over medium heat, bring quinoa and water to a boil. Reduce heat and boil gently for 10 to 15 minutes or until the white germ separates from the seed. Cover, remove from heat and let stand for 5 minutes. Remove lid, let cool and fluff with a fork.
2Meanwhile, in a large bowl, combine tomatoes, parsley, cucumber and bell peppers. Stir in cooled quinoa.
3Prepare the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, hot pepper flakes (if using), salt, pepper and lavender (if using).