Quinoa Tabbouleh

From The Eat Clean Diet cookbook

By Tosca Reno

Tabbouleh is a Mediterranean salad dish made with bulgar and a variety of herbs and chopped vegetables.  This version makes use of the super grain quinoa and is a must-try.  I make this salad early in the morning on a hot summer day and have it ready to go for dinner or lunch.

INGREDIENTS

1 cup quinoa, well rinsed and drained

2 cups water

Sea salt

½ cup edamame, frozen

1 fresh tomato, chopped

½ cucumber unpeeled, chopped

1 Tbsp fresh lime juice

1 Tbsp fresh lemon juice

1 Tbsp

Low-sodium soy sauce (gluten free if necessary)

Fresh chives, minced

Fresh parsley, minced

Fresh thyme, minced

PREPERATION

1.     Remember to rinse the quinoa well before using.  Combine quinoa with water and salt in a medium saucepan.  Bring to boil and then reduce.  Let simmer dor 20 minutes.

2.     Remove from heat.  Place edamame on top of quinoa and let sit for 5 minutes.  Fluff with fork.  Put all ingredients in a glass serving bowl and toss.  Add herbs, citrus juices and soy sauce and toss again.