Tabbouleh-Style Quinoa Salad

This is such a simple recipe and yet it taste so good! I found it in the book “Carb-Conscious Vegetarian” by Robin Robertson.The original recipe instructs to cover and refrigerate the quinoa mixture for 1 hour or more before serving but I just could not wait and ate it straight away. Still tasted great, but I imagine the refrigeration was for the flavours to develop further.

What you will need:

2 cups water

Salt

1 cup quiona, rinsed well and drained

1 cucumber, peeled and chopped

1 large tomato, chopped

1 can chickpeas

½ cup flat leaf parsley

1/3 cup olive oil

3 tbsp lemon juice

4 cups mixed salad greens

Method:

Bring the water to boil in a medium sized saucepan and add salt to taste. Stir in quinoa and reduce heat to low. Cover and simmer until water is absorbed – about 15 minutes. Fluff and let stand, lid covered.

In a large bowl, mix together the quinoa, cucumber, tomato, chickpeas and parsley. In a small bowl, combine the oil, lemon juice and salt to taste.  Pour dressing over quinoa mixture and mix gently.

Place salad greens in individual bowls and then spoon out quinoa mixture over the top.