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. 

 Tabbuleh Salad

QUINOA TABBOULEH (4 - ½ CUP SERVINGS)

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.