Quinoa Tabbouleh
This recipe is incredibly versatile. You can add different ingredients to fit your tastes: chickpeas, grilled chicken or tofu, feta, or olives. I love this as a healthy lunch recipe, side dish, or stand alone salad. And the best part, it travels great!
Serves 6, about 1 cup
1 cup quinoa
2 cups of water
½ cup chopped spring onion
2 large tomatoes diced
1 cup diced cucumber
1/2 cup finely chopped fresh mint
1 cup finely chopped fresh parsley
Juice and Zest of 1 lemon
½ tbsp. minced garlic
1 tsp. salt
½ tsp. pepper
3 tbsp. olive oil
Rinse quinoa with cool water. Boil the water in a sauce pan and add quinoa. Simmer for about 15 minutes or until water is absorbed. You can also do this in a rice cooker. Spread the quinoa on a baking sheet and let cool completely. While the quinoa is cooling, whisk together chopped mint and parsley, juice and zest of one lemon, garlic, salt, pepper, and olive oil in a large bowl. Add tomatoes, spring onion, and cucumber to bowl with dressing. Once quinoa is cooled, add to bowl and toss with other ingredients to coat. Serve. Calories: 194 Fat: 6g Carbs: 25.4g
