Rinse the quinoa under cool water thoroughly to remove the layer of saponin and combine with 2 cups of water and 1/2 teaspoon salt in a pressure cooker upto just one whistle.
Switch off the flame and let the pressure release by itself.
Open the lid and you find the quinoa is fluffy and chewy.
Meanwhile gather all the ingredients
Empty the cooked quinoa into a large bowl and allow it to cool almost to room temperature.
Stir the onions, tomatoes, parsley, mint, and garlic powder into the warm quinoa.
Pour the olive oil, black pepper powder and lemon juice over the salad and stir to combine.
Serve at room temperature or cold.
My tip
This salad is even better the next day, once the flavors have had fully infused into each other
