How to Make It
In a small saucepan, combine the quinoa, water and a pinch of salt and bring to a boil. Cover and simmer over moderately low heat until the water is absorbed, about 15 minutes. Remove from the heat and let cool completely.
In a large bowl, whisk the olive oil with the lemon juice. Add the parsley, mint, cucumber, tomatoes and quinoa and toss. Serve the tabbouleh at room temperature or chilled.
One Serving: 216 cal, 9 gm fat, 1.2 gm sat fat, 30 gm carb, 7.5 gm fiber, 7 gm protein.