Quinoa Tabbouleh Salad

• 2 cups dry quinoa*
• 4 cups water
• 1 tablespoon lemon pepper seasoning (freshly ground if possible)
• 1/4-1/2 cup lemon juice (to your taste-I love lemon so I opt for 1/2 cup)
• 1/4 cup canola oil
• 3 tablespoons good olive oil
• 1 pint baby heirloom tomatoes(or any other small variety)
• 1 medium to large cucumber chopped (or the equivalent as smaller cukes tend to have a little more flavor)
• 8 oz crumbled feta
• 1/4 cup fresh mint chopped
• 1/2 cup fresh flat leaf parsley

1. 1)Either in a rice cooker (this is a very easy, no fuss way to do it)or on the stove top combine quinoa, water, lemon pepper and half the lemon juice. Cook per instuctions on quinoa package.
2. 2)After grain is cooked and fluffy allow to cool a bit.
3. 3)As it cools place the tomatoes in a large bowl and lightly crush with hands or any other utensil(kids love to help with this step!)
4. 4)Combine remaining ingredients with quinoa (don't forget the remaining lemon juice), tossing to evenly coat grain, herbs, feta and veggies.
5. 5)Add tomatoes for one last toss and allow to cool in fridge for about 1 hour before serving.
6. *quinoa is a great alternative grain, low in fat and high in protein and fiber. It can be found by the rice and other grains in most grocery stores however you may have to look in the 'health food' section.

quinoa, water, lemon pepper, lemon juice, canola oil, olive oil, baby heirloom, cucumber, feta, flat leaf parsley

Taken from www.epicurious.com/recipes/member/views/quinoa-tabbouleh-salad-50044995 (may not work)