The Incas called Quinoa the "mother of all grains", I like to think of it as the "guardian of my lunch" providing me with a balanced diet to stave off cravings in the afternoon. Serve in lettuce cups, or over spinach leaves with whole wheat pita wedges.
QUINOA TABBOULEH (4 - ½ CUP SERVINGS)
- ½ cup quinoa - rinsed
- 1 cup water
- ¾ cup parsley leaves, packed - washed, finely chopped
- 1 small tomato - finely chopped
- 3 green onions - thinly sliced
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white balsamic
- 2 garlic cloves - minced
- pinch of salt
In small sauce pan combine quinoa and water, and bring to a boil over medium heat. Once boiling reduce heat to low, cover and cook for 15 minutes, or until liquid is absorbed. Allow quinoa to cool down to room temperature. In a small mixing bowl combine cooked quinoa, parsley, tomato, onions, lemon juice, extra-virgin olive oil, balsamic, garlic, and salt. Once combined refrigerate in an air tight container for at least 30 minutes to combine flavors.
Reader Comments (1)
This looks great! I love quinoa!
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