1/4 cup quinoa (or more if cooking such a small amount seems crazy)

4 slices sourdough bread

1/4 cup olive oil plus extra to brush bread

salt

4 medium tomatoes, diced

3 small cucumbers, diced

1/2 small red onion, thinly sliced

4 tbsp chopped cilantro

2 tbsp chopped mint

2 tbsp chopped parsley

1 tbsp lemon juice

1 tbsp red wine vinegar

2 garlic cloves, crushed

Preheat oven to 350. Cook quinoa (boil 9 min).

Brush bread with olive oil and salt. Bake slices for 10 minutes, flipping halfway, until dry and crisp. Cool and break into croutons.

Mix everything.

Source: Plenty by Yotam Ottolenghi