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Parve
Easy
8 Servings
Allergens 
No Allergens specified
35 Minutes
Diets
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.
1 cup quinoa, washed and drained well
2 and 1/2 cups water
4 medium tomatoes, diced
1 medium cucumber, peeled if waxed and chopped
1 cup fresh parsley, washed well and finely minced
1/3 cup fresh mint leaves, finely minced (optional)
1/2 cup Gefen Pitted Black Olives
1/2 cup red onion, finely minced
1/3 cup lemon juice, freshly squeezed
1 tablespoon Eden Ume plum vinegar (a salty liquid extracted from Japanese plums available in health food stores or from Amazon)
3 tablespoons Bartenura Extra-Virgin Olive Oil
4 ounces roasted sunflower or pumpkin seeds
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.
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