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Quinoa Tabbouleh

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

salt

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.

1 Comment

  1. Reblogged this on massageworkslg and commented:

    This is wonderful with some in season tomatoes and cucumbers for a delicious summer salad.

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