1 cup dry quinoa, any color
2 cups water or broth
1 bunch parsley
1 bunch (or 1 package) mint leaves
1 pint grape tomatoes
2 TBSP Spice by Rachel Sweet COCONUT CURRY MIX
4 oz feta cheese
Give the dry quinoa a rinse under running water in a colander. It's worth it to take the time to do this as quinoa can sometimes have a bitter taste. Add the quinoa and water or broth to a medium saucepan and heat to boiling. Add the 2 tablespoons of COCONUT CURRY MIX and stir. Turn the heat to its lowest setting and cover. Cook 12 minutes and then shut off the heat and set aside until you are ready to add the quinoa to the salad.
While the quinoa cooks, wash the parsley in a colander and slice off the bottom stems. Mince the leaves on a cutting board and add to a large salad bowl. Wash the mint and remove the leaves from the stem. Discard the stem and mince the mint leaves. Add them to the bowl with the parsley. Rinse the tomatoes and slice each in half and add to the salad bowl.
Add the quinoa when it is finished cooking, but wait until it cools to add the feta so that it doesn't melt. Stir everything well and refrigerate at least 2 hours. Serve cold.