Quinoa Tabbouleh

• 7 ounces quinoa
• 1 lemon, juice
• 12 cup olive oil
• 1 cucumber, peeled, deseeded and chopped
• 1 red onion, chopped
• 2 ounces parsley, chopped
• 2 ounces mint, chopped
• 4 ounces feta cheese, crumbled
• 4 ounces kalamata olives, pitted
• 1 tablespoon salt
• 1 pinch black pepper, freshly ground

1. Rinse the quinoa thoroughly in a fine mesh strainer.
2. Drain and place it in a heavy pan.
3. Heat, stirring constantly until the grains separate and begin to brown.
4. Add 1 1 /4 pints water and the salt and bring to the boil, stirring.
5. Reduce the heat and cook for 15 minutes, or until the liquid is absorbed.
6. Transfer to a bowl and set aside to cool.
7. Whisk together the lemon juice and 1 tbsp of the oil in a small bowl.
8. Set aside.
9. Place the remaining oil, cucumber, onion, parsley, and mint in a separate, larger bowl.
10. Add the quinoa and the lemon and oil dressing and toss.
11. Sprinkle with the feta cheese and olives.
12. Season to taste with salt and pepper.

quinoa, lemon, olive oil, cucumber, red onion, parsley, mint, feta cheese, kalamata olives, salt, black pepper

Taken from www.food.com/recipe/quinoa-tabbouleh-450154 (may not work)