Quinoa Tabbouleh #2

 

• 1 3/4 cups water
• 1 cup uncooked quinoa
• 1/2 cup coarsely chopped seeded tomato
• 1/2 cup chopped fresh mint or parsley
• 1/4 cup raisins
• 1/4 cup chopped cucumber
• 1/4 cup fresh lemon juice
• 2 tablespoons chopped green onions
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons minced fresh onion
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.