Quinoa Tabbouleh (Easy!)

Ingredients

• 1/2 cup white quinoa
• 1-2 large bunches fresh Italian parsley (lots!)
• 1 lb. vine-ripened tomatoes*
• 3 green onions
• 1 clove garlic
• 1/4 cup fresh lemon juice
• 1/8 tsp. salt
• Fresh mint, lemon zest, cucumber, chickpeas, red onion, balsamic vinegar, cumin, dash of cinnamon, vegan feta cheese, etc.

Instructions

1. 1

   Cook quinoa: Rinse and drain the quinoa well. In a small pot over medium-high heat, add the quinoa with 3/4 cup water. (Or vegetable broth for more flavor.) Bring to a light boil. Then cover, reduce heat, and simmer for about 15 minutes or until liquid has absorbed and quinoa is fluffy.

2. 2

   Prepare ingredients: While the quinoa is cooking, finely dice the tomatoes. (I remove the excess liquid and seeds.) Thinly slice the green onions. Mince the garlic. Then place these in a large bowl.

3. 3

   Chop parsley: Finely chop the parsley, extra-thick stems removed. (I pulse it in a food processor since there's a large amount, but feel free to hand-chop if you prefer.) Add to the bowl.

4. 4

   Combine: Allow the cooked quinoa to cool slightly, then add to bowl. Add the lemon juice and salt. (Taste and adjust the flavors if needed or add black pepper if desired.)

5. 5

   Serve: You can serve this dish immediately, but it tastes even better after it chills in the refrigerator for a few hours or overnight to let the flavors combine.