Tabbouleh

An exotic and savory salad to complement any meal

Cook the quinoa until tender according to package directions and set aside to cool.
Combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes.
To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems, place it in a large serving bowl before proceeding with the next.
Add the cooled quinoa, chopped fresh mint and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
In a small measuring cup or bowl, whisk together the olive oil, lemon juice, garlic, pepper and salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.
Let the salad rest for 10 to 15 minutes before serving to let the flavors mingle.
Chill and serve

Calories 385kcal | Carbohydrates 9.2g | Dietary Fiber 2.4g | Sugar 2g | Total Fat 37g | Saturated Fat 5.1g | Monounsaturated Fat 26g | Polyunsaturated Fat 4g | Sodium 24mg | Vitamin A 152ug | Vitamin C 53mg | Calcium 70mg | Iron 2.7mg | Magnesium 35mg | Potassium 337mg | Thiamin (Vit B1) 0.1mg | Riboflavin (Vit B2) 0.1mg | Niacin (Vit B3) 0.7mg | Vitamin B6 0.1mg | Pantothenic Acid (Vit B5) 0.2mg | Folate (Vit B9) 68ug | Vitamin E 5.7mg | Vitamin K 544ug | Protein 2.3g *

* Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used