Quinoa Tabbouleh

I've been eating quinoa a lot lately. Mostly of the fact that it's often described as good for you. I've learned that quinoa has 25 percent more protein than refined grains, which makes it on top of my diet list. I'm on a process of bulking and lifting heavy weights, so I try to consume as much protein as I can. If you know me, my metabolism is so fast, I have the opposite challenge of many people.

Recently, SJ and I meal prepped stuffed chicken breast wrapped in bacon with a side of Southwestern cilantro lime quinoa. It sure was a hit! Quinoa is an acquired texture in your mouth. But with the right ingredients, you can actually enjoy it as much as eating regular grains and veggies. So for tonight's dinner, i made some tabbouleh. I'm a huge fan of Mediterranean and Greek food, and this recipe is not far from that! It's so fresh and can be eaten warm or cold.







Ingredients:
4 cups water
2 cups quinoa
2 tsp garlic powder
2 tsp onion powder
Salt and pepper to taste
1/4 cup olive oil
1/4 cup lemon juice
Handful of cherry tomatoes, cut in halves
1 cucumber, diced
1 bunch of green onions, diced
2 carrots, grated
1/4 cup fresh parsley, chopped

Directions:
1. Bring water to boil. Add quinoa, salt, garlic powder, and onion powder. Reduce heat, cover and let simmer for about 15 minutes until quinoa soaks all the water. Let it cool.
2. In a large bowl, combine the rest of the ingredients. Toss it in the cooked quinoa.

Yields 6-8 people. Pair it with any meat, or eat it by itself. 
Enjoy and happy cooking!














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