Quinoa Tabbouleh Salad

1 cup quinoa

1/4 cucumber

2 tomatoes

1 yellow pepper

5 green onions

2 tbsp capers

1 large bunch of parsley or cilantro

1/3 cup Olive Oil

1/4 cup fresh lemon juice

1/2 tsp sea salt

1/2 tsp cumin, paprika or chili powder ( I play around with this)

Bring 2 cups of water and 1 cup of quinoa to boil. Reduce heat to simmer for 12-15 minutes stirring once. Remove from heat, fluff with fork and set aside.

Dice cucumbers, tomatoes and peppers while quinoa cooks. Thinly slice green onions and finely chop parsley or cilantro. In the bottom of your serving bowl, whisk oil with lemon juice, salt and spice of choice.

Add hot quinoa to the mixture coating well. Cool to room temp. and then add remaining vegetables in. Refrigerate for at least 1 hour before serving.

You can serve this nutritious salad as a side to a meal, you could make this the meal and add in some fresh avocado slices, raw pecans and feta or you could use this as a filling for a wrap in either some large dark leafy collard greens or an Ezekiel wrap.

Enjoy! This one is full o’flavor!