Quinoa Tabbouleh

My husband got me hooked on tabbouleh a while back. He used to always get it at this place called Zinc Cafe in Corona Del Mar. It's light, refreshing, and kind of makes you feel like you're doing good by making a healthy choice. Flash forward a few years, and we still buy it almost every time we come across it.

So last weekend, I decided to try my hand at this recipe as well. Because how difficult could it be? And the answer- not difficult at all! It's so easy. And so much cheaper to make at home. So- no more tabbouleh buying for us- I'll be making this from scratch from this point forward.

This Quinoa Tabbouleh recipe is from this month's Sunset Magazine. They served it with grilled lamb and beef kebabs. I used it as a side with grilled salmon, and then with our sandwiches the next day. Light. Refreshing. And Healthy. Enjoy

Ingredients:

• 1/2 cup quinoa
• 1/2 tsp. kosher salt
• 1/8 tsp. pepper
• 1 garlic clove, minced
• 2 tbsp. extra virgin olive oil
• 2 tbsp. lemon juice
• 1 bunch curly parsley, chopped (I used flat leaf)
• 1 small tomato, chopped (I used multiple small cherry tomatoes)
• 1 cup chopped English cucumber
• 1/4 cup crumbled feta cheese

Cook quinoa according to package directions. Transfer to a bowl to cool slightly. (I let my quinoa soak for 15 minutes. Then I rinse repeatedly for a little over a minute. And then cook on the stove top for about 30- 35 minutes).

Mix tomatoes, garlic, olive oil and lemon juice in bowl.

Add parsley...

Cucumber...

and Feta Cheese.

Mix in large serving bowl and add salt and pepper.

Add quinoa and stir gently to combine.

And enjoy.