Summer is finally here, which means that the Southern California heat is only going to get hotter and hotter.  For most people this also signifies a change to eating lighter dishes.  After all, who wants to walk around in 100 degree heat with a burger and fries in their stomach?

Grain salads are a great way to fill up without weighing yourself down.  This tabbouleh, similar to the traditional version but without the bulgur wheat, is packed with nourishing herbs, fresh flavors, and protein-filled quinoa.  A great meal that’s light on your stomach and time in the kitchen.

For more recipes like this please visit Amy at www.deliciousbynature.com

Quinoa Tabbouleh
Serves 4

• 4 cups cooked quinoa (start with 2 cups, uncooked – see tips on cooking here)
• 1/4 cup mint, chopped (leaves from about 5 sprigs)
• 2 tbsp chives, chopped
• 3/4 cup parsley, chopped
• 1-2 cloves garlic, minced (optional)
• 1/4 – 1/2 cup cherry tomatoes, halved
• 1/4 cup lemon juice
• 2 tbsp olive oil
• Salt and pepper

Prep: Cook quinoa according to instructions. Meanwhile, chop herbs and tomatoes and squeeze lemon juice.

In a medium bowl combine quinoa, herbs, garlic, and tomatoes. Whisk together lemon juice and olive oil with a fork in a small bowl. Pour oil mixture over quinoa mixture. Lightly mix to coat with a fork – breaking apart clumps of quinoa as you go. Season liberally with sea salt and fresh cracked pepper.