1. One cup of quinoa, add 2 cups of water. Heat until the mix boils, then simmer for 10 minutes until the water evaporates.
2. The amount of other ingredients depends on whether one prefers the salad with more vegetables, or with more quinoa. With more vegetables: one sweet onion, one tomato, 1/3 parsley bunch. With more quinoa: half sweet onion, half tomato, 1/4 parsley bunch.
3. Wait for the quinoa to cool of (this will prolong the shelf life of the salad).
4. Mix the vegetables listed above and add the quinoa. Add olive oil and vinegar to taste and mix again. The salad is ready for consumption immediately or can be stored for later. If you prefer a salty taste, it is better to add vinegar rather than salt.
Quinoa’s Global Success Creates Quandary in Bolivia - NYTimes, 2011.