Categories: October2012, SBF, Whole grains, parsley, quinoa

Ingredients

• 1 cup quinoa, rinsed with hot water
• 2 cups water
• 1 bunch fresh parsley
• 2 tablespoons finely chopped arugula leaves
• 1 pint cherry tomatoes, cut into 1/2-inch wedges, or 2 medium tomatoes, chopped
• 1/2 cup grated carrots
• 1/3 cup freshly squeezed lemon juice
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon Real Salt
• Pinch cayenne pepper

Directions

1. In a medium saucepan, bring the water to a boil. Stir in the quinoa and bring to a boil. Reduce the heat to low and simmer until the water is absorbed, about 30 minutes. Just as with rice, do not stir—tilt the pan to see if there is any water left. Set aside.

2. well-chopped parsley

3. Meanwhile, trim and discard the parsley stems. Chop, chop, chop the leaves until they are very fine, no piece larger than the head of a pin. you should end up with a heaping 1/2 cup of chopped parsley.

4. Transfer the quinoa to a bowl, fluffing with a fork. Stir in the chopped parsley, arugula, carrots and tomatoes.

5. In a small bowl, whisk the lemon juice, oil, garlic, salt and cayenne. Pour over the quinoa and toss well. Season to taste with more salt and lemon juice, if desired. Cover and refrigerate for at least 30 minutes to chill.

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