Quinoa Tabbouleh

I feel like quinoa is immediately labeled as a cardboard-flavored health-nut food, especially by me. It takes a lot for quinoa to taste like something other than mush. This recipe, however, breaks those stereotypes and I’m so glad. I have been looking for a healthy lunch option and this dish is healthy, easy and inexpensive. I can make a large batch and portion out servings for a couple of days; perfect timing, I was getting sick of soup and/or PB&J.  I think the tabbouleh is filling without any additions (a little goes a long way), but supplementing it with grilled chicken, tofu or eggplant would up the protein and ensure a full stomach. 

Ingredients

-        1 cup of quinoa

-        2 cups of water

-        1 bunch fresh parsley

-        1 bunch fresh mint

-        2 cucumbers

-        2 Roma tomatoes

-        2 scallions

-        1 lemon

-        2 tbsp olive oil

-        ½ tsp salt

-        ½ tsp pepper

Directions:

Rinse one cup of quinoa and drain; this removes excess starch. Bring quinoa, a pinch of salt and two cups of water to boil. Once boiling, reduce heat to simmer and cook for 12 minutes or until all water is absorbed. Fluff quinoa with a fork, turn into a large bowl and let cool.

While quinoa cools, finely chop parsley, mint and scallions; rough chop cucumbers and tomatoes. Combine lemon juice, olive oil, salt and zest of half the lemon in separate bowl. After quinoa is room temp, add minced herbs, chopped vegetables and dressing. Mix well and season with salt and pepper to taste.