Summer Vegetable Quinoa Salad - Brigham and Women’s Hospital

Ingredients

• 4 cups boiling water
• 3 oz olive oil
• 1 tsp sea salt or kosher salt
• Juice from one lemon
• 1 medium tomato, diced
• 1 medium cucumber, diced
• 1 medium zucchini, diced
• 1 medium red onion, diced
• 1 medium carrot, grated
• ½ cup fresh parsley or mint, or both
• 2 cups rinsed quinoa