Quinoa Tabbouleh

Ingredients

• Water

  Plain, clean water

  ½ cup or 118g

• Quinoa

  Uncooked

  ¼ cup or 43g

• Olive oil

  Salad or cooking

  ¹⁄₁₆ cup or 14g

• Salt

  Table

  ⅛ tsp or 0.8g

• Lemon juice

  Raw

  ¹⁄₁₆ cup or 15g

• Tomatoes

  Red, ripe, raw, year round average

  ¾ medium whole or 92g

• Cucumber

  Peeled, raw

  ¼ medium or 50g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ medium or 8g

• Carrots

  Raw

  ½ medium or 31g

• Parsley

  Raw

  ¼ cup or 15g

Directions

1. Chop and dice vegetables, parsley, and scallions according to ingredient notes. Set aside.
2. 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 and fluff with a fork.
3. While quinoa is cooling, in a large bowl combine olive oil, salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley.
4. Stir in quinoa until combined well. Serve immediately or chill and serve later.

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