Quinoa Tabbouleh

INGREDIENTS:

• ¼ cup quinoa
• ½ cup water
• ½ English cucumber, diced (about 1/2 cup)
• 1 medium tomatoes, seeded & diced***
• 2 TB red onion, diced
• 2 TB cup parsley, minced
• 2 tsp mint leaves, minced
• 1 tsp dill, minced
• 1 scallions, minced
• Juice & zest of ½ lemon***
• 1 TB extra virgin olive oil

INSTRUCTIONS:
Rinse quinoa well then combine with water in a small pot with a tight-fitting lid.  Bring to boil over high heat uncovered, then cover & reduce heat to simmer.  Cook for 15 minutes, the remove from heat & cool.  Meanwhile, combine cucumber, tomatoes, onion, parsley, mint, dill & scallions in a large bowl.  In a small bowl, whisk together the lemon juice, zest, olive oil, salt & pepper.  When quinoa is cooled, add to the large bowl & top with the dressing.  Stir well to combine all ingredients.  Refrigerate for one hour, enjoy chilled.  


*** Omit tomatoes if nightshades they are a personal intolerance. If citrus is an intolerance, omit lemon zest & juice replacing with 1 tsp apple cider vinegar.