Quinoa Tabbouli Salad

SMACKdown:
I recently learned via the Dirty Kitchen Secrets blog that tabbouli salad is mainly parsley with just a bit of bulgar wheat thrown in. This contrasts greatly with what most of us think about from our experiences with tabbouli, which basically is this bulgar-parsley ratio in reverse.

While I LOVE traditional tabbouli salad and LOVE parsley, the base of my recipe is quinoa. Why quinoa and not bulgar wheat? Because I love it and it cooks in a snap! The reason I chose to bulk up my tabbouli is because I wanted it to be able to stand alone as a meal if needed. Just slap a spoonful of hummus on top and your set to go!

I find this recipe absolutely delicious and I make it probably twice a month (and it lasts for several days). I hope you think it's a keeper too!

Ingredients:
1 c. uncooked quinoa
1 bunch parsley, chopped finely
2 c. tomato, chopped (I like using cherry tomatoes sliced in half)
2 c. cucumber, chopped
1/2 c. red onion, chopped finely
1/2 c. olive oil
2 lemons
salt and pepper to taste

Directions:
1. Cook the quinoa as usual. If you're a rookie quinoa cooker this means 2 parts water to 1 part quinoa. Add both water and quinoa to a sauce pan and bring to a boil. Once boiling, reduce heat, cover and simmer for 15-20 minutes until all water has been absorbed.
2. While the quinoa is cooking, chop up the parsley, cucumber, tomato and red onion and place in a large mixing bowl.
3. When the quinoa is finished, add to the mixing bowl and mix with the vegetables until evenly dispersed.
4. Add the olive oil and the juice from the 2 lemons and mix throughout.
5. Add salt and pepper to taste.
6. Best if refrigerated for at least 30 minutes before serving.