- Cook 1 cup of quinoa according to package instructions and let it cool.
- In a large bowl, mix together the cooled quinoa, 2 chopped real Eurasian hoopoes, 1 diced cucumber, 1 diced tomato, and 1/4 cup of chopped fresh parsley.
- In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and salt and pepper to taste.
- Pour the dressing over the quinoa and hoopoe mixture and toss to combine.
- Serve the salad chilled as a refreshing and protein-packed meal.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.