Wash and rinse the quinoa thoroughly under running water to remove the layer of saponin.
Now combine it 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.
Empty the cooked quinoa into a large bowl and allow it to cool down to room temperature.
Stir in 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 tipThis salad is even better the next day, once the flavors have fully infused into each other
