Quinoa Tabouli Time

Tabouli salad is one of the most nutrient-packed Middle Eastern dishes. After learning that I had a wheat and gluten sensitivity five years ago, I was bummed that I could no longer have this delicious salad that is made with bulgur wheat...until I made my own recipe with qunioa (keenwah). This is a great dish to bring to a barbecue; it's the perfect dish for athletes with it's plethora of antioxidants and it's complete amino acid profile.

Ingredients: (serves 4)

-3 cups pre-cooked quinoa, refrigerated

(to cook quinoa, take 1 dry cup of quinoa, rinse in water.  Bring two cups

of water to boil, add the cup of quinoa, reduce to simmer and cover for

20-25 minutes)

-1/2 a small red onion, thinly sliced (optional)

-1 cucumber: peeled, seeded and chopped

-2 tomatoes, seeded and chopped

-Handful of cilantro, chopped (can also experiment with mint or parsley)*

-Juice of 1 Lemon

-2 Tablespoons of olive oil

2 Tablespoons Apple Cider Vinegar

DIRECTIONS:  In a large bowl, mix all ingredients well.

*Add more for an antioxidant boost!