add the quinoa and 1½ C of water to a small pot, and bring to a boil. Once boiling, cover with a pot lid, and simmer on the lowest heat for 15-20 minutes. When cooked, allow to stand for 5 minutes without removing the lid.Step 2:
preheat the oven to 180℃,, and roast the almonds for 7 minutes while the quinoa is cooking. Set a timer so you don’t burn the nuts. After 7 minutes, remove from the oven, and cool the almonds on a side plate.Step 3:
roughly chop the parsley and mint, and add to a mixing bowl.Step 4:
thinly slice the red onion into half moons, and add to the mixing bowl, along with the quinoa, hemp seeds, tomatoes, and almonds.Step 5:
whip up your salad dressing in a high speed blender, and dress the salad. Voilà!