Quinoa Tabouli Recipe - A Grain Market Favorite!

Versatile quinoa (pronounced keen-wa) combines well with the traditional Middle Eastern flavors of tabouli.

• 1 cup uncooked quinoa
• 2 cups water
• 2 cups parsley leaves, snipped or pulled from the stem
• 1 1/2 cups halved or quartered cherry tomatoes
• 1 cucumber, peeled, seeded and diced
• 1/2 vidalia or other sweet onion diced (about 1/2 cup)
• 1/4 cup chopped fresh mint leaves of 1 Tbs. dried
• 2 Tbs. extra-virgin olive oil
• 3 Tbs. freshly squeezed lemon juice
• Salt and freshly ground black pepper, to taste

To remove the sticky, bitter-tasting saponin that may still cling to the surface of the quinoa, rinse quinoa thoroughly by placing the quinoa in a fine strainer and rinse.

Place the quinoa in a medium saucepan over medium heat. Toast until the grains are fragrant and lightly colored, about 5 minutes. Add the 2 cups fresh water, cover, and bring to a broil. Reduce the heat and simmer slowly for about 12 minute, until the water is all absorbed.

Fluff the quinoa with a fork. Turn out into a bowl and let cool, stirring occasionally with a fork. When the quinoa is cooled, add the parsley, tomatoes, cucumber, onion, mint, olive oil, lemon juice, and salt and pepper to taste. Taste and adjust the seasoning before serving.