Quinoa Tabbouleh

1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
0.2 serving Lemon, fresh squeezed, juice of one whole lemon
1 clove Garlic
80 tbsp Extra Virgin Olive Oil
1 cucumber (8-1/4") Cucumber (with peel)
30 serving Cherry Tomatoes, Fresh, 1 Tomato
3 tbsp Cilantro, raw
2 medium (4-1/8" long) Scallions, raw

Take one cup of quinoa and rinse in a mesh strainer for 2 minutes. Make sure to run it through your fingers to get the grit off. Drizzle a hot pan with olive oil and roast the quinoa for about a minute to get all of the water off and to roast a bit. Add 2 cups of water and turn let get to a rolling boil. Turn heat to lowest setting and cover and cook for 15 minutes Take off of heat and keep covered for five minutes. Fluff with a fork Let quinoa cool. Add all vegetables and herbs. Dressing Whisk lemon juice with garlic clove slowly adding the olive oil. Once the dressing is on shelf life is 2 days.

Serving Size: 6 servings

Number of Servings: 1

Recipe submitted by SparkPeople user AMOS42.