Quinoa Tabbouleh

The woman I used to nanny for used to make something similar to this. It's great for lunches and keeps really well. The more it marinates, the better it tastes! I eyeballed the parsley because the bunch I got was huge. The original recipe said to mince the garlic, but I used a garlic press because who likes mincing garlic?

1 cup uncooked quinoa
1 large tomato, diced
1 large cucumber, seeded and diced
1 bunch of curly leaf parsley, chopped
4 cloves of garlic, pressed
1 large lemon
1/4 cup olive oil
1 tsp salt

1. Cook the quinoa. If you need some help with this step, give me a call and I'll walk you through it. Let the quinoa cool so that it doesn't wilt the parsley. You can stick the quinoa in the fridge to help it cool faster.

2. While the quinoa is cooling, prepare the tomato, cucumber, and parsley and combine it into a large bowl.

3. Pour olive oil into measuring cup. Juice lemon into the cup. Add garlic and salt, and whisk everything together.

4. Combine cooled quinoa and veggies. Toss with the dressing and serve! Throw the leftovers into some mason jars for lunch.