serves 6 to 8

*This salad often needs to be "zipped up" with additional fresh lemon juice aft er overnight refrigeration.

Cook Quinoa according to basic directions. In a large bowl, combine the quinoa, celery, carrots, scallions, and parsley. In a jar, or with a food processor or blender, combine 1/2 cup olive oil, 1/3 c up lemon juice, mustard, mint, and salt until well blended. Pour over the quin oa mixture and toss to thoroughly coat the grains. Taste and add more olive oi l, lemon juice or salt as needed. Serve immediately or refrigerate until needed . Before serving, garnish with tomatoes, if desired.