Extraordinary Quinoa Tabbouleh

I LOVE, LOVE tabbouleh and we've been experimenting with quinoa recipes so this was a perfect combo. I like it with more parsley than the recipe calls for and maybe a little more lemon juice. Kev likes me to make a big batch and leave it in the fridge for him to snack on all week.

This recipe comes from The Garden of Vegan cookbook.

1 c. quinoa
2 c. water
3 small tomatoes, chopped
1 1/2 c. cucumber, seeded and chopped
2 stalks green onion, chopped
2 medium carrots, chopped (I leave these out)
6 medium radishes, chopped
2 cloves garlic, minced
1/2 c. fresh parsley, chopped
1/4 c. olive oil
1/4 c. lemon juice
2 tbsp Braggs

In a medium saucepan, stir together the quinoa and water. Bring to a boil, cover and reduce heart to medium-low. Simmer for 15 min. or until cooked. Fluff with a fork and set aside to cool. In a large bowl, combine tomatoes, cucumber, green oinions, carrots, radishes, garlic, parsley, oil, lemon juice, Braggs, and quinoa. Mix well and cool in refrigerator. Serve chilled. Makes 6 servings.

Happy eating!