INGREDIENTS and METHOD
Prepare one cup quinoa as label directs. Stir to cool slightly.
Toss with one cup halved grape tomatoes, one 15 ounce can of hearts of palm (drained, rinsed and sliced), 2 chopped scallions, 2 Tbsp olive oil and a pinch of sugar; season with salt.
Sprinkle with chopped parsley and enjoy.