This popular middle eastern salad is made with Tabbouleh instead of bulgar. I like the substitution because I have a big Costco size bag of Quinoa in my pantry all the time. I could eat this once even twice a week, it’s just so easy to throw together. This light and tasty dish and pairs well with any meat.

*Adapted from Cooking Light

Ingredients

1 3/4 cups water

1 cup uncooked quinoa

1/2 cup coarsely chopped seeded tomato

1/2 cup chopped fresh mint or parsley

1/4 cup raisins

1/4 cup chopped cucumber

1/4 cup fresh lemon juice

2 tablespoons chopped green onions

1 tablespoon extra-virgin olive oil

2 teaspoons minced fresh onion

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.