Quinoa Tabbouleh Salad

4          cups steamed quinoa*

½        
cup packed fresh parsley leaves, chopped

½         cup packed fresh mint leaves, chopped

2          cups cherry tomatoes, halved

1½      
cups cucumber, cut into ½-inch dice (about ½ English cucumber)

1½       teaspoons kosher salt

½         teaspoon freshly ground pepper

3          tablespoons fresh lemon juice

4          tablespoons extra virgin olive oil

Nutritional information per serving (based on 12 servings):
Calories 132 (39% from fat) • carb. 18g • pro. 4g
chol. 0mg · fat 6g • sat. fat 1g • sod. 304mg
• calc. 24mg • fiber 2g

*See steaming guide on page 10 for directions.

1.
Combine the quinoa, parsley, mint, cherry tomatoes, cucumber, salt, pepper, lemon juice and olive oil all together in a large bowl so ingredients are thoroughly combined.

2.
Taste and adjust seasoning as desired.