Place quinoa and water in a pot and bring to a boil. Cover and reduce heat to a simmer and cook for 10 to 15 minutes. Remove from heat and cool on a cookie sheet.
In a bowl, mix olive oil and lemon juice into quinoa. Add mint, cumin, salt and pepper, and mix well.
Recipe by, PCC Cooks Instructor
Source: 2010 PCC annual meeting dinner
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