1/4 cup quinoa

4 slices sourdough bread

1/3 cup olive oil

salt

4 ripe tomatoes

3 small cucumbers, unpeeled

1/2 small red onion, thinly sliced

4 tbsp cilantro

2 tbsp mint

2 tbsp parsley

1 tbsp lemon juice

3/4 tbsp red wine vinegar

2 small garlic cloves, crushed

black pepper

Preheat oven to 350. Cook quinoa.

Brush bread with olive oil and salt, bake 10 minutes, turning halfway through. Break into chunks.

Dice tomatoes and cucumbers, add everything.

Source: Plenty by Yotam Ottolenghi