Quinoa Tabbouleh
3/4 cup quinoa
1 cup chopped fresh flat-leaf parsley
1 cup chopped English cucumber
1/2 cup chopped green onions
1/4 cup chopped fresh mint
1 tomato , seeded and chopped
Dressing:3 tbsp lemon juice
2 tbsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp pepper
1. Rinse quinoa under cold running water. In saucepan, bring 1-1/2 cups water to boil; add quinoa and return to boil. Reduce heat, cover and simmer until no liquid remains, 18 minutes.
2. Remove from heat; fluff with fork. Transfer to bowl; let cool. Add parsley, cucumber, green onions, mint and tomato.
3. Dressing: Whisk together lemon juice, oil, salt and pepper; pour over quinoa mixture and toss to coat. Serve at room temperature or cover and refrigerate for 1 hour.
Servings: 4