Quinoa, Parsley & Tomato Salad.

My mom left this salad at my place and it was quickly devoured!  

Here is a salad that is like Tabouleh, a middle eastern salad that prides itself on being fresh and hearty.

 Try Quinoa, a very healthy ingredient that is both full of fiber and delicious.    At first I was very intimidated by this ingredient which is pronounced KEE-NWA.  But when I read that it is prepared like rice, it removed some of the mystery and I am trying to use it on a more regular basis.

Quinoa is full of fiber, vitamins, and can be used as a substitute for rice or couscous.

This would be a great salad beside the lamb meatball recipe, BBQ'd meat, or on it's own for lunch.

Best if  made ahead of time so that all the flavours can blend together. 

(all ingredients use to your tastes or preferences)

1 cup prepared Quinoa or Couscous (cooled)

3 diced fresh tomatoes

3/4 cup fresh parsley, off stem and chopped

2 tablespoons fresh mint leaves, chopped (optional)

1 tsp minced fresh garlic

3 tablespoons lemon juice

1/2 a small onion, finely chopped

3 tablespoons Extra virgin olive oil (EVOO for short!)

salt and pepper 

How to cook Quinoa

Soak the Quinoa for 5 minutes in a pot, which helps it cook more evenly and removes any bitter taste.

Drain and rinse the Quinoa carefully in a mesh strainer.  

Cook 1 cup of Quinoa in 1 1/2 cups water and a 1/2 tsp salt.

Bring to boil, cover, reduce heat to a simmer.

Cook for 15 minutes.

Remove pot from heat and let sit for 5 minutes.

When ready, fluff with a fork, serve.