Tabouleh with a twist, using quinoa instead of wheat makes it lighter and healthier
1 cup quinoa
1 bunch fresh parsley chopped
1 bunch scallions chopped
1/2 cup raw almonds sliced and toasted
1/2 teaspoon sea salt
1/2 teaspoon black pepper fresh ground
- cook quinoa with 2 cups of water. Cool and fluff.
- Add all other ingredients, squeeze lemon juice.
- Serve chilled.