I was inspired to make my own quinoa tabbouleh a few weeks ago after my friend Vicki suggested it as an easy and healthy meal. We had just finished a delish Mediterranean meal at Mezè in Adams Morgan.

You know me – I’m always trying to use up some quinoa. 😉

Special thanks to Tuna for taking these pictures. I was stuck at work, and the sun was setting before I had time to capture the recipe photo shoot in the natural light myself. I think he’s found his calling, seeing how the photos turned out!

Ingredients:

• 1 cup uncooked quinoa
• 1 cucumber
• 1 green pepper
• 3 small tomatoes
• 1/3 onion
• 1/4 cup black olives
• 1/2 bunch fresh parsley
• 1/4 cup lemon juice
• 1/4 cup olive oil
• salt

Directions:

Cook quinoa. Cool off.

Chop up cucumber, green pepper, tomatoes, onion, and parsley.

Combine chopped ingredients in a big bowl with lemon juice, olive oil, and salt.  Stir in cooled quinoa.

Top with some more fresh parsley and serve.

A good meal add on: falafel 

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!