Here's another great recipe from FMTV. Perfect for a Spring lunch.
(use organic ingredients where possible)
1. In a large bowl, mix together the cooked quinoa, chopped tomatoes, onion, parsley, olive oil and lemon juice. (I add my chickpeas here).
2. Mix well and add salt to taste.
3. Serve on a bed of fresh mixed greens or spinach.
Serve it as a main, a side dish or as a filling for bell peppers, lettuce cups or wraps.
Naturally gluten free, a complete protein and a source of iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber, quinoa is a nutritional powerhouse!
Go here to print this recipe: recipe_quinoa_tabbouleh.docx