This is a Lebanese dish altered to contain more protein, and for those who don’t like the taste of bulgur wheat. This is a cool and refreshing treat for a warm spring or summer day. To add an extra-nutrient kick, serve wrapped in romaine lettuce instead of pita bread or over a bed of fresh raw spinach.
You’ll need:
* 2 cups water
* 1 cup quinoa
* 1 pinch salt
* 1/4 cup 2tbsp olive oil
* 1/2 teaspoon sea salt
* 1/4 cup 3 tbsp lemon juice
* 3 tomatoes, diced
* 1 cucumber, diced
* 1 bunch green onions, diced
* 2 carrots, grated
* 1 cup fresh parsley, chopped
Directions
1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
