Quinoa tabbouleh

Ingredients for 4 servings:

• 250g quinoa
• ½ onion(s), red
• 2 plum tomatoes
• ½ cucumber(s)
• 1 bunch parsley, flat
• salt and pepper
• ½ lime(s), juice
• olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Andean version of the Lebanese classic

Rinse the quinoa thoroughly in a fine-mesh sieve under running water. Add it to a pot with twice the amount of salted water, bring to a boil, and simmer over low heat for about 15 minutes, until the quinoa grains have broken open and the water has been absorbed. The quinoa will still be firm to the bite even when cooked. Let it cool. Meanwhile, dice the onion, tomatoes, and cucumber and place them in a salad bowl. Finely chop the parsley and add it. Add olive oil and the juice of half or a whole lime (depending on how acidic you like it), season with pepper, and mix. Let everything marinate in the refrigerator while the quinoa cools. Add the cold quinoa to the other ingredients and mix well, seasoning with salt, pepper, olive oil, and lemon to taste. It can be eaten as an appetizer or side dish, with a barbecue, or with delicious bread as a main course.