Quinoa Tabbouleh

Tabbouleh is a light and fresh tasting middle eastern salad dish traditionally made with bulgur wheat. I think it tastes even better with the gluten-free super-"grain" Quinoa. Rich in the amino acid lysine, manganese, magnesium, iron, and more, quinoa is a great food to add to your diet! Serve as a side dish, or on a bed of greens for a light meal.

1 cup quinoa, rinsed and drained three times
1 tsp salt for coking the quinoa
1 bay leaf
1 bunch flat leaf parsley, about 1 to 1 1/2 cups chopped
4 sprigs fresh mint, about 1/4 t 1/3 cup chopped
zest of one large lemon
3 green onions chopped
1/3 cup olive oil
2 large lemons juiced, or 1/4 cup juice (more if you like your food more lemony)
1/4 tsp freshly ground pepper
1/2 tsp salt

Cook the quinoa with the bay leaf according to the directions on the box it comes in. Combine the cooked quinoa with the lemon juice and zest, olive oil, 1/2 tsp salt and pepper in a non-reactive bowl or container (glass, ceramic or plastic). Bring the quinoa to room or refrigerator temperature. Add the rest of the ingredients and enjoy!

Tip - If you like your food with more heat, add 1-2 jalapeño peppers minced.

Tip - Make a double recipe, and put half or the uncooked chicken in the marinade in a freezer bag and freeze for up to three months. Defrost in the refrigerator and grill as indicated above.