High in protein, quinoa is a nice alternative to couscous. Tabouleh is great as a snack or served with a bean soup or hummus.
1 cup quinoa, uncooked
2 cups water (or vegetable stock)
1 tsp salt
1/4 cup fresh lemon juice
1/4 cup olive oil
2 cloves garlic, crushed
black pepper to taste
4 scallions, minced (whites and greens)
1 cup packed minced fresh parsley
10 leaves fresh mint (or 2 tbsp dried), minced
2 tomatoes, diced
1 small cucumber, seeded and minced
1/2 cup cooked chickpeas (optional)
Rinse quinoa in a fine sieve. Drain well, and place in medium sauce pan. Add 2 cups water (or stock) and bring to boil. Cover, reduce heat to medium and cook 12 minutes. Drain well, spread on paper towel lined baking sheet and cool for 5 minutes. Transfer to a bowl. In a small bowl, combine salt, lemon juice, olive oil, and pepper. Pour over quinoa and mix thoroughly. Add all other ingredients, cover and refrigerate for at least 30 minutes before serving. Serve cold. This recipe is even better the next day.