Quinoa tabbouleh

Quinoa tabbouleh
Whole grain quinoa makes a tasty and healthy summer salad. Be sure to rinse
it well in a fine sieve before cooking.
1 cup quinoa
1 cucumber, peeled, seeded, and diced
1 small red onion, chopped
2 tbsp chopped parsley
2 tbsp chopped mint
salt and freshly ground black pepper
1⁄2 cup olive oil
2 tbsp fresh lemon juice
2oz (60g) feta cheese
1⁄2 cup pitted and coarsely chopped Kalamata olives

method
Rinse the quinoa well in a fine mesh sieve. Drain and place it in a medium heavy-bottomed pan.
Stir constantly over a medium heat about 3 minutes, until the grains separate and begin to brown.
Add 2 1⁄4 cups water and
1⁄2 tsp salt and bring to a boil over high heat. Reduce the heat and
cook for 15 minutes, or until the liquid is absorbed. Transfer to a bowl and let cool.
Add the cucumber, onion, parsley, and mint to the quinoa. Whisk together the oil and lemon
juice in a small bowl. Pour over the quinoa and mix.
Sprinkle with the feta cheese and olives. Season with salt and pepper, and serve.