Quinoa Tabbouleh

In this healthy salad, the quinoa has a creamy, nutty taste with a slight crunch once it is cooked.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 7  ounces quinoa
• 1  lemon, juice
• 1⁄2 cup olive oil
• 1  cucumber, peeled, deseeded and chopped
• 1  red onion, chopped
• 2  ounces parsley, chopped
• 2  ounces mint, chopped
• 4  ounces feta cheese, crumbled
• 4  ounces kalamata olives, pitted
• 1  tablespoon salt
• 1  pinch black pepper, freshly ground

Directions

1. Rinse the quinoa thoroughly in a fine mesh strainer. Drain and place it in a heavy pan. Heat, stirring constantly until the grains separate and begin to brown.
2. Add 1 1 /4 pints water and the salt and bring to the boil, stirring. Reduce the heat and cook for 15 minutes, or until the liquid is absorbed. Transfer to a bowl and set aside to cool.
3. Whisk together the lemon juice and 1 tbsp of the oil in a small bowl. Set aside.
4. Place the remaining oil, cucumber, onion, parsley, and mint in a separate, larger bowl. Add the quinoa and the lemon and oil dressing and toss. Sprinkle with the feta cheese and olives. Season to taste with salt and pepper.