QUINOA TABBOULEH

• 1 cup Quinoa, rinsed
• 2 cups water
• ¼ cup olive oil
• ¼ cup freshly squeezed lemon juice
• 1 red or orange bell pepper, finely diced
• 1 large garlic clove, minced
• 1/2 small red onion, finely chopped
• 2 cups tomatoes, diced
• 1 cucumber, peeled, seeded and medium diced
• 1 bunch mint, chopped
• 1 bunch parsley, finely chopped
• Salt and pepper to taste
1. Combine Quinoa and water in a medium saucepan.
2. Bring to a boil.
3. Reduce heat to a simmer and cook, covered for 15 minutes. 
4. Remove from heat and fluff with a fork. 
5. Stir in olive oil, lemon, salt, and pepper. 
6. Cool to room temperature. 
7. Add remaining ingredients except for the mint and parsley; mix well. 
8. Cover and refrigerate at least one hour or up to 4 hours to allow flavors to develop. 




9. Before serving, stir in the mint and parsley.