QUINOA TABBOULEH

Step 1

Quinoa: Rinse your quinoa in a fine mesh strainer to remove any dust (sometimes I do this, sometimes I don’t). In a medium size pot, bring water, quinoa and garlic powder to a boil, cover, reduce heat and simmer on low for 15 minutes. Remove from heat, remove cover and let set for 10 – 15 minutes, fluff with fork.

Step 2

Prep: In the meantime, finely chop your parsley and mint. Dice your cucumber, tomato and onion.

Step 3

Assemble: Once quinoa is ready, add in the parsley, mint, cucumber, onion, tomatoes, hemp hearts, drizzle of olive oil and the juice of your lemons, salt & pepper to taste, gently mix together.

Step 4

Serve with a few whole mint and/or parsley leaves and lemon wedges.

Step 5

Serves 4 – 6

Step 6

Store: Leftovers can be stored in the refrigerator for 5 – 6 days, in a covered container.