Prep time: approx. 20 mins
Serving size: ¾ cup
One cup quinoa (precooked)
1 2/3 cups water (for cooking the quinoa)
1/2 cup fresh mint leaves, finely chopped
1 cup fresh parsley, finely chopped
(other herbs can be added as desired: cilantro, dill, etc)
2 small cucumbers, finely chopped
(optional: 1/2 red onion, finely chopped)
12 grape tomatoes cut in halves
seeds from one pomegranate
4 Tbsp. extra virgin olive oil
1 Tbsp. vinegar (balsamic is best)
3 Tbsp. fresh lemon juice
salt to taste
Bring the water to a boil in a small pot. Rinse the quinoa, add it to the pot, turn off the heat and leave the pot on the warm burner for about fifteen minutes. Fluff the quinoa with a fork and let cool.
Combine quinoa with all the other ingredients, except the pomegranate seeds.
When ready to serve, add the pomegranate seeds and voila! Delicious and healthy Middle Eastern food.
Health benefits of quinoa:
Quinoa is an ancient grain, easy to prepare and very high in protein and dietary fiber. It is also rich in B vitamins, magnesium, manganese, and zinc.
Cindy Solkin is a Certified Pilates Instructor and Nutritionist at BodaHealth in Vancouver, British Columbia.