Recipe: Quinoa Tabbouleh Salad (Gluten-Free)

From "A  Hint of the Middle East with Najeea Leslie" Cooking Demo, June 5, 2009

Salad Ingredients:

1 cup quinoa well rinsed
3 or more cups of raw or lightly steamed seasonal veggies (we used tomatoes, cukes, carrots and green onion today)
½  - 1 cup finely chopped fresh herbs (we used parlsey, basil and cilantro)

Dressing Ingredients:

1/3 to 1/2 cup of fresh lemon juice
2 T olive oil
1 or 2 cloves garlic minced and salt to taste

Instructions:

Boil the quinoa like pasta in salted water for 10 to 12 minutes until done but slightly crunchy. In a small bowl, combine the ingredients for the dressing. Allow the quinoa to cool and then add the veggies followed by the dressing.