Healthy, fresh, bright, easy, delicious, perfect…

Ecuadorian Tabbouleh
Thank you to Lucy for the recipe!

2 cups quinoa
4 cups water
¼ c. chopped red onion
½ c. EACH chopped cilantro, mint and parsley
1/3 c. extra virgin olive oil
2 TB. Lemon juice
3 TB. Lime juice
1 avocado, peeled, pitted, cut into cubes
4 tomatoes peeled, seeded, diced
2 pepino melons, peeled, seeded, diced (hard to find-try an Asian store)

Wash quinoa under running water. Place in medium pan. Add water. Bring to boil. Reduce heat to low. Cover. Simmer until liquid is absorbed, 10 to 15 minutes. Remove from heat. Fluff with fork. Quinoa will be somewhat translucent. Transfer quinoa to large bowl. Cool to room temp.

In mixing bowl combine red onion, cilantro, mint, parsley, olive oil, lemon and lime juice. Add remaining ingredients. Toss gently with quinoa. Season to taste with sea salt and freshly ground black pepper. Enjoy!

My Notes: Don’t add the dressing until right before you serve the salad or it will get too soggy. Also, dress only as much as you can eat right away. I don’t think it keeps very well for the next day.