Recipe By Gitta Bixenspanner
Quinoa replaces bulgur in this dish, making it a nutrient-rich salad or side dish option.
Quinoa rates highest in nutritive value amongst the grains. It is the only grain that is considered a full protein, and is a great source of iron, all the B vitamins, phosphorus and fiber, yet quinoa is easy to digest and prepare.
Bring the water to a boil in a medium saucepan, add the quinoa, cover, reduce the flame to medium-low and simmer for 15 minutes or until all water has been absorbed.
Place the quinoa in a large mixing bowl and fluff up with a spoon until grain is separated.
Add all remaining ingredients and mix thoroughly before transferring to a serving bowl.
Decorate with some parsley leaves and olives.
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