Quinoa Tabbouleh   

Yield: approximately 3 cups

Ingredients

• 1 cup quinoa
• 1 1/2 cups water
• 1 cup halved cherry tomatoes or 2-3 medium fresh tomatoes, diced
• 3 scallions, green parts only, thinly sliced
• 1/2 cup minced parsley
• 1/2 cup chopped black olives
• Juice of 1 lemon
• 1 Tablespoon olive oil
• Salt and pepper
• 1/4 cup toasted pumpkin or sunflower seeds (for garnish)
• Optional: 1/4 - 1/2 cup mint, minced

Directions

Cook quinoa in water as directed. Fluff and transfer to a medium size bowl. Allow to cool. Add remaining ingredients and toss gently until well combined.

Sprinkle pumpkin or sunflower seeds on top and serve at room temperature.

Will store in sealed glass container in the refrigerator for up to one week.