Quinoa Tabbouleh


Prep Notes

Ingredients

4 organic tomatoes (or a cup of organic cherry tomatoes if more flavorful)

1 bunch of parsley

1 bunch of mint

2 onions

juice of 1 lemon

1 cup uncooked quinoa

2 tbsp olive oil

sea salt (or Himalayan salt) & black pepper

Directions

Rinse thoroughly the quinoa to remove the saponin (natural pesticide created by the plant. Smart huh?). Cook the quinoa in boiling water for 15 minutes. Wash and mince very finely the parsley and mint. Wash and cut the tomatoes and onions into small pieces. Mix everything in a bowl. Add salt and pepper to taste.

Notes

This dish keeps really well in the fridge for 3-4 days. In fact, I like it better on day 2 because the quinoa soaks up the moisture from the tomatoes and lemon and the herbs are so aromatic.