Quinoa Tabbouleh with Chia seeds

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