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Quinoa Taboulleh

We don't eat wheat in our house so this is the perfect alternative -- I think some added feta would be great, too. Even though this isn't Silas' ideal meal, he did eat a good bowl full with the incentive that he couldn't have a late evening ice cream at Herrell's if he didn't.

  • 2 cups water
  • 1 cup quinoa
  • 1 pinch salt
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt
  • 1/4 cup lemon juice
  • 3 tomatoes, diced
  • 1 cucumber, diced
  • 2 bunches green onions, diced
  • 2 carrots, grated
  • 1 cup fresh parsley, chopped
  1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
  2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.