My husband, Scott, has one of those little countertop garden systems that grows herbs, vegetables, or flowers from seed pods. The light that shines overtop is brighter than any light in our house and it’s on 16 hours a day.

The glow coming from his office at night makes a nice night light, but I wonder if the neighbours are curious as to what is really going on in the room where the light is almost always on and the blinds are always closed at night. Well, he is growing herbs (the legal kind). Basil (Genovese and Thai), mint, parsley, and cilantro. Some more successful than others.

Okay, so his little garden is going a little crazy. New growth, brown leaves, and massive roots.

A bouquet of herbs.

It was time to pick off the remaining good, green herbs and make something with it. Of course, it’s not necessary to have a herb garden. All of the herbs used in this recipe can be found (usually) at your local supermarket year-round.

This salad is filling, simple, easy to put together, and full of fresh flavours. Quinoa, which makes up the bulk of the salad, is fluffy, slightly crunchy, and a little nutty in flavour. It is packed with protein, fiber,and is gluten-free. The mozzarella cheese is mild and slightly sweet, the tomatoes are juicy and sweet, and the lovely fresh herbs (basil, mint, and parsley)enhance the overall flavour.

Now onto the recipe.

Mise en place {see Ingredients for amounts}. Cook quinoa according to package directions.

Place the remaining ingredients in a large bowl.

Gently combine the ingredients. Cover and let it marinade in the refrigarator for at least 15 minutes.

Once cooked quinoa is cooled down, carefully toss all the ingredients together. Add additional salt and pepper to taste and squeeze lemon juice on top.

Bowl it up!

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