Quinoa Tabouleh

Inspired by Ann Barnes's fantastic line of super foods here is my recipe for a twist on a classic Mediterranean dish.
Quinoa is a fantastic source of protein as it contains a balanced set of amino acids essential for humans. It is high in fiber, Magnesium, Zinc, and Iron.
Feel free to use you rice cooker to prepare the quinoa.
Make sure to rinse you parsley thoroughly.
For ease of preparation, I recommend using a food processor to prepare the parsley and green onion.
Since you are consuming most of the ingredients raw, I recommend using organic produce, or getting it from your local farmer's market.

Makes 2 servings

Salad:

• 1 cup of quinoa ( preferably Mum’s Original Heirloom Unpolished Quinoa)
• 1cup of water
• 1 cup of chopped parsley
• 1/4 cup of chopped green onion
• 1/2 cup of grape tomatoes halved

Dressing:

• 1/4 cup of extra virgin olive oil
• juice from half a lemon
• fresh ground pepper
• sea salt
• 1/2 teaspoon of minced garlic (optional)

Preparation:

1. Bring water to boil in a heavy saucepan. Add the quinoa and cover. Allow to simmer for 25 minutes.
2. Remove the pot from heat and allow it to cool for 10 minutes.
3. Fluff with a fork.While the quinoa is simmering, prepare the other salad ingredients.
4. When the quinoa is cooled, mix all the salad ingredients into a large bowl. Stir in the dressing ingredients gently.
5. Enjoy!