Parsley Salad (Tabbouleh) with Quinoa
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3/4 cup cooked Quinoa
3/4 cup green onions, finely chopped
1/4 cup fresh mint, chopped (optional)
2 cups fresh, curly parsley, chopped in food processor
2 medium tomatoes, chopped
1/4 cup lemon juice
1/4 cup extra virgin olive oil
Salt and pepper to taste
Cook Quinoa according to package. Chill in refrigerator.
In a bowl, mix together onion, mint, parsley, tomatoes, seasonings, oil and lemon juice.
Toss and refrigerate until ready to serve.
Note: Quinoa is gluten free.