Quinoa Tabouli

Some of my favorite recipes don't require any measuring. This is the kind of dish you can match to your taste preference. Love tomatoes? Use a bunch. Hate garlic? I don't understand you, but ease up on it.


Whenever I get a day off, I like to make a big batch of something I can refrigerate in smaller containers and eat throughout the week. This salad makes great leftovers. Put a big scoop over a bed of arugula, or serve with pita chips.

Ingredients:

• tomatoes
• red onion (I used it sparingly, since it can overpower a dish.)
• cucumber
• fresh mint 
• fresh parsley
• garlic (I used raw fresh garlic for the health benefit, but chopped jar garlic can work, too.)
• lemon juice
• olive oil
• salt
• pepper
• quinoa (I used tri-color. Any kind will work!)

Cook the quinoa according the the package. Drain off any excess water, and let cool. Chop all solid ingredients and combine. I drained the excess liquid off the chopped tomatoes. Slowly add just enough olive oil and lemon juice to your liking, then salt and pepper

Optional: add a dash of apple cider vinegar to a portion. If you like that better, add it to the whole batch. 

Quinoa is full of protein (it's actually a complete protein) but if this doesn't feel hearty enough to be a meal for you, a can of chickpeas (drained and rinsed) adds even more fiber and protein.