Quinoa Tabbouleh Salad Recipe

I have been wanting to use the hot superfood quinoa for awhile now.  I recently found a recipe for Quinoa Tabbouleh Salad from Cooking Light.  Since I love, love, love tabbouleh salad, I decided to give it a try.  As with pretty much any recipe, I tweaked the original a little bit and got tasty results.  (For some reason, I never can follow recipe exactly!)  Take a look:

The salad is super easy to make.  Here it goes:

Ingredients:

1 3/4 cups water

1 cup uncooked quinoa

1/2 cup chopped seeded tomato

1/2 cup chopped fresh parsley

1/4 cup chopped cucumber

6 tbsp fresh lemon juice

2 tbsp red wine vinegar

1/4 cup chopped green onions

1 tbsp extra-virgin olive oil

1/4 cup minced fresh onion

1/2 tsp salt

1/4 tsp freshly ground black pepper

Place the water and quinoa in a pot.  Bring to a boil.  Lower the heat.  Cover the pot with a lid.  Let simmer for about 15-20 minutes, until the grains are translucent and the wheat germ has spiraled out from the grains.  Remove from heat.  Put in a bowl and fluff.  Add the remaining ingredients.  Cover and let cool for about an hour or so.  You may serve the dish at room temperature or chilled.

The salad came out great and I am definitely adding it to our repertoire!