Quinoa is a super grain of the Andes. It is full pack of nutrients, a heart healthy, low sodium, gluten free and a good source of protein. This recipe has a touch of the middle eastern tabbouleh salad but twisted with quinoa instead of bulgur wheat.
QUINOA TABBOULEH SALAD
Ingredients:
1 cup Quinoa, cooked
1/2 c. Tomatoes, chopped
1/2 c. Onions, chopped
1 1/2 c. Italian Parsley, chopped
1 1/2 TB Fresh Lemon Juice
1/2 tsp. Salt
1 tsp. Sesame Seeds
To cook quinoa:
Rinse the quinoa prior to cooking
Measure in small pot:
2 cups of water
1 cup of quinoa
1 tsp of salt
1 tsp olive oil
Cover the pan and cook it in low for about 15-20 minutes
Check and stir occasionally until the water is all absorbed
Remove from heat, keep the lid on for 3-5 minutes.
Fluff with fork and serve.
Yields: 3 cups
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