Quinoa Tabbouleh

In our quest to use more quinoa in our diet, I found this recipe on Allrecipes. com. It was submitted by SYNEVA B. I modified the recipe to fit our tastes.

Quinoa is a gluten free complete protein that contains all nine essential amino acids. Fast-cooking with a nutty texture, quinoa makes a delicious substitute for just about any grain in your pantry. Substitute quinoa to boost the protein profile in dishes like tabbouleh and couscous. Use it as a side dish, instead of rice or potatoes.

Ingredients:

2 cups water 1 cup quinoa 1 pinch salt 1/4 cup olive oil 1/2 teaspoon sea salt 1/4 cup fresh lemon juice

3 tomatoes, diced 1 cucumber, diced and seeded 2 bunches green onions, diced 2 carrots, grated 1 cup fresh cilantro, chopped

Directions:

1.	In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2.	Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.