This is one of my favorite simple dishes that makes a great side, salad or meal.
Normally tabbouleh is made with bulgur wheat is made healthier with the addition of quinoa a superfood grain.
1 cup quinoa
2 cups water
2 medium ripe tomatoes diced or 1 cup cherry tomatoes sliced in half
1/4 cup minced red onion
1/2 cup cooked or canned adzuki beans or chickpeas, drained and rinsed
leaves from 1 bunch fresh parsley minced
1/2 bunch cilantro leaves chopped
1/3 cup olive oil
2 tablespoons fresh lemon juice
fresh ground pepper to taste
Rinse quinoa thoroughly under water to remove bitter coating
Put water, quinoa and approx 1/2 tsp salt in medium pot, bring to boil reduce to low, simmer till all the water is absorbed. Approx 15 minutes (one of the things I love about quinoa is how quick it cooks)
Let quinoa cool
In a large bowl add tomatoes, onion, beans, parsley and cilantro
In a small bowl whisk together olive oil, lemon juice, salt and pepper to taste until just blended.
Mix everything together cover and refrigerate at least 1 hour or it tastes even better the next day.
Quinoa is actually a seed and is rich in protein, calcium, iron, manganese, phosphorus acid and magnesium.