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.