Quinoa Tabbouleh

I love tabbouleh. I like quinoa. I am always trying to "eat healthy" and still enjoy the experience. Put it all together and quinoa tabbouleh is a natural conclusion. Not the only conclusion by any means but a pretty good one to arrive at. This tabbouleh would be good with some fresh pita breads. Or with hummus and pita bread. As for me - I just like to eat tabbouleh. All by itself. And go back for more.

Quinoa Tabbouleh

2 cups water

1 cup quinoa

2 cups diced tomatoes

1 cup diced cucumber

2 large bunches fresh parsley, finely chopped*

1 cup fresh mint leaves, finely chopped

1 cup finely chopped fresh cilantro

4 green onions, thinly sliced

1 can chick peas, drained and rinsed

1/4 cup extra virgin olive oil

1/4 cup fresh lemon juice

1 tsp sea salt

2 cloves garlic, minced

1/2 tsp cumin

few drops of hot pepper sauce

Bring the water and quinoa to a boil in a medium saucepan. Cover and simmer for 10 minutes. Turn the heat off but leave the covered saucepan on the burner for another 4 minutes. (Set the timer or check your clock - you want the quinoa to be al dente. Leaving it longer will tend you give you softer results than are optimal for a salad.) Fluff with a fork and cool the quinoa.

Meanwhile mix the tomatoes, cucumber, parsley, mint, cilantro, onion and chickpeas together in a large bowl. Add the cooled quinoa.

Combine the oil, lemon juice, salt, garlic, pepper sauce and cumin. Mix well and pour over the vegetable/quinoa mixture. Mix well. This is best if allowed to sit for at least 30 minutes before serving. Super delicious the next day - or for about 3 days after making.

* I like curly parsley because I prefer the way it tastes. If it is chopped finely enough it doesn't feel like you are eating a fur-ball - which is all to the good.