Quinoa Tabbouleh

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The wonders of Middle-Eastern salads, so distinct, so powerful. They always make for a great bowl of natural organic wonders. Just like this Quinoa Tabbouleh. The ingredients in this salad are raw health boosters and loaded with tons of nutrients. Both texture and flavors partake a traditional touch, something like earthy goodness in every scoop. And hey before I forget, gluten-free and protein-rich as well!

Preparation Times:

Quinoa Tabbouleh

Equipment:

Saucepan
Large bowl

Ingredients:

1 cup quinoa, rinsed
2 cups water
1 pint cherry tomatoes, cut in half
1 red pepper, diced
1 cucumber, seeded and diced
1/2 cup mint leaves, chopped
1/4 cup extra virgin olive oil
1 red onion, diced
3 cloves garlic, minced
2/3 cup parsley, chopped
Salt and pepper
2 tbsp lemon juice

Instructions:

Bring quinoa and water to a boil in a medium saucepan over high heat. Cover and simmer for 15-20 minutes, until the water is absorbed. Remove from heat and fluff the quinoa with a fork.
Let the quinoa cool, then toss in the rest of your ingredients in a large bowl except the dressing.
Whisk together the lemon juice, olive oil, salt and pepper. Toss until evenly coated.
Add more olive oil, salt or pepper, and/or vinegar to taste.
Chill the salad to let the flavors blend together.