Quinoa Tabbouleh

Ingredients

• 1 dash ground pepper
• 2 tbsps mint
• juice of 1 lemon
• 1 lemon yields lemon juice
• 1 small carrot, shredded
• 1/2 cucumber, chopped
• 1 cup parsley
• 1 cup red peppers, diced
• 1 1/2 cups water
• 1 cup quinoa
• 2 tbsps olive oil
• 1 tsp minced garlic
• 1 cup cherry tomatoes, chopped

Directions

1. Place uncooked quinoa in a saucepan, and stir dry over medium heat until it becomes fragrant.
2. Add water and bouillon cube, bring to a boil. Cook for 10 minutes, remove from heat and let sit for 10 minutes. Fluff with a fork.
3. Place vegetables, parsley and mint through the food processor until fine.
4. Add the oil, garlic, pepper and lemon juice. Add cooled quinoa and blend.
5. Serve chilled.
6. Note: for a lunch, wrap tabbouleh in a pita. For a dinner, add grilled chicken breast.