Ingredients (serves 6 people)
Boil water in a pan, add the quinoa and cook until the seeds are opened.
Finely chop the onion and cut the tomato into small cubes. Fry gently the onion in a pan with some oil. Add the tomato and let it cook for a few minutes while seasoning with salt, pepper and oregano.
Cut the olives (without core) in two pieces.
Mix the quinoa and tomato sauce in a salad bowl, add the olives and chopped parsley.
Prepare a vinaigrette (with olive oil and vinegar) and mix well with the salad. Serve cold.