Quinoa Tabouli

Published on November 25, 2015

2 cups quinoa, rinsed
3 & 1/4 cups water
2 tsp salt
1/3 cup olive oil
1/2 cup lemon juice
1 med size onion chopped fine or pureed
2 Roma tomatoes, chopped fine
1/2 cup cucumber or celery, chopped fine
3/4 tsp garlic powder
Healthy dash of salt & pepper
2 Tbsps dried or fresh parsley flakes

Combine quinoa, water and 2 tsp salt in medium size saucepan. Bring to a boil on med heat, stirring ocasionally, then reduce heat to low. Cover, with lid tilted and simmer about 18- 20 minutes, until water is completely absorbed.
Remove from heat and let cool at least 1 hour, uncovered, so quinoa doesn’t become mushy. Gently fluff with fork 2 or 3 times while cooling. After quinoa is completely cooled, stir in remaining ingredients. Chill until serving.