Quinoa Tabbouleh

Servings: 4 | Serving size: about 1 cup

Cooking Time: 30 Minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well in the refrigerator for a maximum of 48 hours.

Ingredients

• 3 cups water
• 1 cup quinoa
• zest of 1 lemon
• 1 lemon (juiced)
• 1 tsp honey
• 1 Tbsp dark sesame oil
• 1/4 large white onion (minced)
• 3 Tbsp fresh mint (chopped)
• 1 cup fresh curly parsley (minced)
• 1 lb tomatoes (chopped)
• 1/2 tsp salt
• fresh ground black pepper (to taste)

Place the water in a small sauce pan over high heat. 

When the water boils add the quinoa. 

Reduce the heat to a high simmer. 

Cover the pan partially and cook until the water is almost evaporated. 

When the quinoa is done turn off the heat, cover and let stand for 5 minutes. 

Place the quinoa in the refrigerator and chill thoroughly. 

While the quinoa is chilling stir together the lemon zest, lemon juice, honey, sesame oil, onion, mint, parsley and tomato. 

Place in the refrigerator to chill. 

When the tomato parsley mixture is chilled, add the quinoa and fold together until well mixed. 

Chill well before serving.