Quinoa Salad

cooking.nytimes.com

I'm a home cook from South Australia, who enjoys experimenting with all sorts of recipes and cuisines. This community is awesome! :)

1 small garlic clove

2 lemons

¼ cup extra-virgin olive oil, plus more as needed

Salt and black pepper

3 cups cooked quinoa, cold or at room temperature

2 mini seedless or Persian cucumbers, cut into bite-sized pieces

1 bell pepper, any color, seeded and cut into bite-sized pieces

1 cup finely chopped parsley leaves and stems (see Tip)

½ cup green olives, such as Castelvetrano or Cerignola, pitted and halved

Directions at cooking.nytimes.com

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