Quinoa Tabbouleh Salad
RECIPE: <br><br> Serves 4: <br><br> 200 ml quinoa <br> Juice from one lemon or more if desired <br> 1 garlic clove minced <br> Olive oil <br> 1 cucumber, cut into pieces <br> 2 plum tomatoes <br> 6 cherry tomatoes <br> 2 chopped scallions <br> A bunch of parsley <br> Handful fresh mint leaves <br> Freshly ground pepper <br><br> Rinse quinoa in cold water first. <br> Then bring to boil in 400 ml water. <br> Reduce heat & simmer until quinoa is tender, about 10 min. <br> Add half of the lemon juice, fluff with fork and let cool in the pan. <br><br> In a large bowl stir together the cucumber pieces, the tomatoes, scallion, garlic, some oliveoil, remaining lemon juice and let the mixture stand for 15 minutes. <br> Add the quinoa, parsley, pepper, salt to taste and the mint leaves, stir the salad well, and chill it. <br><br> Serve the salad topped with more mint as a meal or sidedish to meat or fish. <br> I had my leftover tabbouleh with tuna from the tin & avocado today .