Quinoa has all the essential amino acids we need, a complete protein. So I was excited to try a Tabbouleh Salad recipe in “Quinoa – the Everyday Superfood 365” by Patricia Green and Carolyn Hemming.
My daughter found their recipe was too lemon-y so I doubled the Quinoa. Everyone seemed to like it better if I omitted the Parsley and Mint too. Instead of seeding regular Tomatoes, I simply halved Grape Tomatoes. I added Lentils, sliced spinach or kale, colorful bell peppers, acids and spices. Then I served the Cucumber on the side as it made the salad too soggy, even if you seeded it.
So my adaptation is simply Quinoa Salad. Its fresh, colorful and healthy. Best served at room temperature.