Summer Herbs with Quinoa and Radishes

Ingredients

1 cup quinoa 

2 cups water 

Pinch of sea salt 

1 head of parsley

1 bunch mint leaves (approx. 1 cup) 

1 bunch basil leaves (approx. 1 cup)

1 handful chives (approx. ½  cup) 

1 handful dill (approx. ½ cup)

½ cup olive oil 

½ cup lemon juice

2 tsp sea salt 

4 radishes, thinly sliced

½ cup hemp seeds

Instructions

Rinse quinoa, and add to two cups of water. Add sea salt. Bring to a boil, and then simmer uncovered for about 15 minutes until all the water has absorbed. Stir well to make sure nothing is sticking. Remove from heat, and cover for a few minutes so that the quinoa keeps steaming. Fluff with a fork. Quinoa cooks in about 20 minutes. 

While quinoa is cooking, finely chop all the herbs. Please include stems and leaves on the parsley. Shave radishes. 

Allow the quinoa to cool a few minutes before combining with chopped herbs so as not to wilt the greens. 

Toss quinoa with herbs, olive oil, lemon juice, sea salt, radishes, and hemp seeds. Taste to add more salt if preferred. 

This dish keeps for up to 3 days in the refrigerator and tastes best after it has marinated for a few hours, but can certainly be eaten right away. It is delicious in salads, as a side, or in a lettuce wrap with avocado. 

Makes about 4 cups