Quinoa Tabbouleh
2 cups water
1 cup quinoa
3 tomatoes, diced
1 cucumber, peeled and sliced
1 bunch green onions
2 carrots, peeled and grated
1 cup fresh parsley, chopped
¼ cup olive oil
1 lemon, juiced
In a pan, bring water to a boil. Stir in quinoa. Turn burner to a “2,” and cook for 15 minutes. Remove from heat and leave lid on for 5 minutes. Fluff with a fork. Let quinoa sit until room temperature. (I am always in a hurry, so I put mine into the freezer.)
In large bowl combine tomatoes, cucumber, green onions, carrots and parsley. Add quinoa, then olive oil and juice of one lemon. (By microwaving lemon for 15 seconds, it will juice much easier.) Stir well and refrigerate until serving.
