Recipes

Quinoa Tabouli
(Serves 4 to 6)

2-1/2 cups cooked quinoa (1 cup dry)
3/4 cup chopped mint
1/2 cup diced seedless cucumbers
2 cups finely chopped parsley
2 small tomatoes
3 green onions, chopped
3 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Rinse quinoa thoroughly. Bring 1 cup quinoa and 1-3/4 cup water to a full boil over medium heat, cover, and reduce to simmer. Continue simmering for 15 minutes. Remove from heat and uncover. Allow to cool.

In a bowl, combine quinoa, mint, cucumbers, parsley, tomatoes, and onions. In a small bowl, whisk together the lemon juice, oil, salt, and pepper. Pour over salad; toss. Serve at room temperature or refrigerate for 1 or more hours and serve cold.

Recipe from CalciYum! by David and Rachel Bronfman.

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