Quinoa Tabbouleh

1. In a small saucepan, combine the quinoa, water and a pinch of salt and bring to a boil. Cover and simmer over moderately low heat until the water is absorbed, about 15 minutes. Remove from the heat and let cool completely.

2. In a large bowl, whisk the olive oil with the lemon juice. Add the parsley, mint, cucumber, tomatoes and quinoa and toss. Serve the tabbouleh at room temperature or chilled.

Make Ahead

The salad can be refrigerated for up to 4 hours.

Notes

One Serving: 216 cal, 9 gm fat, 1.2 gm sat fat, 30 gm carb, 7.5 gm fiber, 7 gm protein.