Quinoa Tabbouleh

Portion Size: ½ cup

Ingredients:     Yields: 8 servings

IngredientsNotes:
4 cups water 
2 cups quinoaUncooked
½ teaspoon salt 
¼ cup olive oil 
¼ cup lemon juice 
2 large tomatoesWashed, trimmed and diced
1 cucumberWashed, trimmed and diced
4 green onionsWashed, trimmed and diced
2 carrotsWashed, peeled and minced.
1 cup fresh parsleyWashed, trimmed and chopped or use ½ cup dried parsley

Directions:

Steps:Directions:Critical Control Point /Quality Assurance
1In a saucepan bring water to a boil. 
2Add quinoa and a pinch of salt. 
3Reduce heat to low, and cover.Internal temperature 135 F.
4Simmer for 15 minutes. 
5Allow to cool to room temperature; fluff with a fork 
6Meanwhile, in a large bowl, combine olive oil, salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa. 

Jacqueline Larson M.S., R.D.N. and Associates