This is a light and fresh recipe, easy to make, and simply delicious.
1 cup tri-color quinoa
1 bunch parsley, chopped
5 medium tomatoes, chopped
1 1/2 cup water
1/4 cup olive oil
salt and pepper to taste
Cook the quinoa in water: bring to boil, then lower and cook for about 10 minutes or till the water is absorbed. Cool the quinoa. Combine with chopped tomatoes, chopped parsley, oil, salt and pepper. Serve at room temperature.
I don't add lemon to my tabbouleh, since the tomatoes add plenty of sour and sweetness to the tabbouleh. I sometimes add hemp seeds and flax meal for nutritional value.