Quinoa Tabbouleh Salad

Have you ever eaten Quinoa?  If not, you need to give it a try.  You cook it just like rice.  It's a seed, but it tastes more like a grain, and it is really good for you.  Among other things, it has 12% to 18% more protein than any grain, contains all nine essential amino acids, it's gluden free, high in fiber, and a good source of phosphorous, magnesium,  and iron.   I decided to give it a try and substituted it for the rice called for in many of my recipes, like this one.   I serve it with grilled salmon, or chicken.

1 cup quinoa
2 cups water
1/2 teaspoon salt
1 cup cherry tomatoes, cut in half
1/4 cup raisins
2 green onions, sliced fine
1 cucumber, or Italian squash cut into bite sized pieces
1 teaspoons fresh mint, chopped fine
1/4 cup pecans, chopped and toasted
1/2 cup lemon juice
1/4 cup olive oil
1 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon salt

In a medium sauce pan, place the quinoa, water and 1/2 teaspoon salt.
Bring to a boil and reduce heat.
Cover the pan and cook at a simmer until all of the water has been absorbed by the quinoa -- about 15 minutes.
Remove from heat and fluff with a fork.
Refrigerate until cooled.

Once the quinoa has cooled, add the tomatoes, raisins, cucumber, green onion, mint, and nuts.
Toss to combine.
Whisk together the lemon, olive oil, sugar, salt, and pepper.
Pour this over the quinoa.
Toss to combine.

Serves 4.

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