Quinoa Tabbouleh

Makes 4 servings

Quinoa is one of my favorite grains for breakfast, lunch or dinner. I am a quinoa fanatic. It has a roasted flavor and a slightly chewy texture that make it excellent alone or in a salad like this. For an even more satisfying meal, you can also add scrambled eggs on top!

INGREDIENTS

1 cup red quinoa
2 cups water
1 tsp. salt, divided, plus more to taste
½ medium red onion, chopped
2 medium tomatoes, chopped
2 cups chopped parsley (1 large bunch)
½ cup mint (1 small bunch), chopped
2 cloves garlic, minced
½ cup extra-virgin olive oil
2 tbsp. lemon juice, plus more to taste
1¼ cups crumbled feta cheese (optional)
Black pepper, to taste

INSTRUCTIONS
1. Rinse the quinoa in cold water, then place in a medium skillet and add the water and ½ teaspoon of the salt. Bring to a boil, then reduce the heat to medium-low, cover and cook until the quinoa is tender and soft, about 20 minutes.
2. In the meantime, place the onions in a bowl of cold water and set aside. This softens the bite and makes the onions more pleasant to eat when raw.
3. Pour the cooked quinoa into a large bowl and allow it to cool to almost room temperature, but still slightly warm to the touch. You can speed up this process by spreading the quinoa thinly and stirring occasionally.
4. Drain the red onion and add it to the cooled quinoa. Add tomatoes, parsley, mint and garlic. In a small bowl, combine the olive oil, lemon juice and the remaining ½ teaspoon of salt and beat together. Pour over the salad and stir to combine. Add the feta cheese, if using, and stir. Add black pepper and more salt to taste.
5. Serve at room temperature or cold. This salad is even better the next day, after the flavors have had time to combine. It can be stored for up to 3 days.

NUTRITION • PER ONE SERVING

Calories 550
Total Fat 40g (51%)
Saturated Fat 11.11g (56%)
Trans Fat 0.013g
Total Carbohydrate 36g (13%)
Dietary Fiber 5g (18%)
Total Sugars 5g
Includes 0g
Added Sugars (0%)
Cholesterol 40mg (13%)
Sodium 1040mg (45%)
Protein 14g (28%)
Vitamin D 2mcg (10%)
Calcium 324mg (25%)
Iron 4.61mg (25%)
Potassium 627mg (15%)
Phosphorus (30%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here