Herbed Quinoa Tabbouleh

If you haven't jump on the quinoa bandwagon what are you waiting for? This grain (it's really a seed) is packed with protein and no shortage of flavor. This recipe is inspired by Tabbouleh and is great to have on hand for a quick snack or a side dish.

Serves 4


Ingredients

2 large carrots, peeled, coarsely grated

4 green onions, thinly sliced

2 Tbsp each fresh lemon juice and orange juice

1/2 tsp kosher salt

1/2 tsp black pepper

1 1/2 cups pre-washed quinoa

2 cups vegetable stock

2 Tbsp extra-virgin olive oil

1 cup Greek Feta Cheese

7 oz jar roasted red bell peppers

1/4 cup each chopped fresh cilantro, mint, and parsley

Method

1. Combine grated carrots and green onions in a bowl; add lemon and orange juice, salt, pepper. Set aside.

2. Stir quinoa and stock in a medium saucepan over high heat and bring to a boil. Reduce heat to low, then cover and cook for 10 to 12 minutes or until the grains have absorbed the stock. After done cooking mix in the olive oil.

3. Spoon the quinoa with the carrot with mixture. Add the remaining ingredients and gently toss to combine.