Note: this piece first appeared in the May 2006 issue of Clark Wellness ForkBytes.
Serves 2 to 3
2 cups cooked quinoa
1/2 cup sliced or chopped cucumber
1/4 cup minced red onion
2 tablespoons chopped fresh scallion
chopped fresh mint and parsley to taste (tabbouleh traditionally uses a LOT of parsley and mint!)
juice of 2 lemons
1 to 2 tablespoons extra virgin olive oil
sea salt to taste
Combine the quinoa, cucumber, red onion, scallion, and herbs in a serving bowl and set aside. In a separate small bowl, whisk together the lemon juice, olive oil, and sea salt. Pour the dressing over the salad and mix well. Chill before serving.
