The addition of quinoa to this classic Middle Eastern salad gives it an extra boost of protein. Serve it as a side dish or vegetarian main. From The Life Plan Diet.
½ cup quinoa
½ cup bulgur wheat
2 cups water
Salt to taste
1 medium-size ripe tomato, seeded and chopped
¼ cup minced red onion
½ cup canned black beans, rinsed and drained
½ cup fresh parsley, minced
3 tbs chopped mint leaves
1/3 cup extra-virgin olive oil
2 tbs fresh lemon juice
Freshly ground black pepper to taste
Directions: Wash the quinoa thoroughly, then rinse and drain. Bring the water to a boil in a medium-size saucepan. Add salt, bulgur, and quinoa. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Place the grains in a large serving bowl and set aside to cool. Add the tomatoes, onion, beans, parsley, and mint. In a separate bowl, whisk together the olive oil, lemon juice, and salt and pepper until blended. Pour the dressing over the salad and toss well to combine. Cover and refrigerate for at least 1 hour before serving. Serve chilled.