Southwestern Quinoa Tabbouleh

• 1 cup Quinoa, Rinsed
• 2 cups Vegetable Broth
• 2 teaspoons Cumin Seeds
• 2 Tablespoons Grapeseed Oil, Divided
• 10 whole Asparagus Spears, Chopped Into 2 Inch Pieces
• 1 whole Red Bell Pepper, Seeded And Diced
• 2 cans (15 Oz. Size) Black Beans, Rinsed
• 2 whole Roma Tomatoes, Seeded And Coarsely Chopped
• 6 whole Green Onions, Chopped Into 1/2 Inch Pieces
• 23 cups Fresh Cilantro, Chopped
• 1/2 cups Low Fat Crumbled Feta Cheese (optional)
• 1/4 cups Fresh Lime Juice

1. In a medium saucepan, combine the quinoa and broth and bring to a boil.
2. Cover and simmer over low heat until the broth is absorbed, about 15 minutes.
3. Remove from heat and place in a bowl in the refrigerator.
4. While quinoa chills, in a nonstick skillet toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes.
5. Remove from pan and set aside.
6. Add 1 teaspoon grapeseed oil to the skillet and add asparagus and red pepper.
7. Saute over medium heat for 3-4 minutes, until slightly softened.
8. Remove from heat.
9. Remove chilled quinoa from refrigerator.
10. Add in rinsed black beans, asparagus, red pepper, tomatoes, green onion, cilantro and crumbled feta cheese.
11. In a small bowl combine toasted comino seeds, lime juice, and remaining grapeseed oil; whisk to mix.
12. Add dressing to quinoa mixture and toss to coat.
13. Place in the refrigerator for 20 minutes, then serve.
14. Nutrition info per 1 cup: 234 calories, 6 g fat, 12 g protein, 32 g carbohydrates, 9 g fiber

quinoa, vegetable broth, cumin seeds, grapeseed oil, red bell pepper, black beans, tomatoes, green onions, fresh cilantro, low fat, lime juice

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/southwestern-quinoa-tabbouleh/ (may not work)