This is a classic Middle Eastern tabbouleh made with quinoa. The Inca Indians called quinoa the "mother grain" because it's loaded with nutrients and is also a complete protein. Pretty impressive for a little seed. Since the parsley and mint are really starting to flourish in my garden, I thought this was a great way to incorporate them into a powerhouse salad. ~Patti
Ingredients:
1 cup quinoa, cooked
2 tablespoons fresh lemon juice
1 garlic clove, peeled and minced
1/2 cup olive oil
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup flat leaf parsley, chopped
1/2 cup fresh mint leaves, chopped
2 green onions, sliced thin
1 tablespoon minced shallot
Dressing
Whisk together lemon juice, garlic, and olive oil.
Salt and pepper to taste.
Place cooled quinoa in a large bowl.
Dice cucumber, tomato, green onion and shallot.
Give the mint and parsley a quick chop and add all of this to the quinoa.
Add about half of the dressing and toss gently to coat.
Refrigerate until ready to serve.
Drizzle remaining dressing over salad just before serving and enjoy.
