About the Recipe
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Ingredients
two cups of cooked quinoa
1-2 small onions
salt
one lemon
one basket of sungold tomatoes
one cucumber
a couple spoonfuls of kalamata olives with some of the brine
edible flowers and herbs
half a bag of purslane
Preparation
Thinly slice the onions and add them to a bowl with salt and the juice of the lemon(can do this a day or a few hours in advance)
Cut the sungold tomatoes in half, add them to a large bowl and mix with some salt
Chop up the cucumbers and add to the bowl
Chop or tear up the olives and add them to the bowl along with the brine
Chop up some herbs (we used chives, mint, basil and a little rosemary) and add to the bowl
Chop up the purslane or tear the leaves off of the stems and add to the bowl
Mix the pickled onions into the rest of the saladÂ
Mix in a tablespoon or two of olive oil
Mix in the quinoa
Top with more chopped herbs and edible flowers