Ingredients:
1 cups water
½ cup dry quinoa
1 cup halved cherry tomatoes or 1 tomato, seeded and diced
½ cup diced, seeded, peeled cucumber
2 Tablespoon chopped fresh Italian parsley
2 Tablespoons lemon juice
½ Tablespoon extra-virgin olive oil
½ Tablespoon grated lemon peel
Sea salt to taste
1 scallion (white and green parts), finely chopped
1 cups shredded or diced cooked chicken breast (without skin)
Directions:
Place the water and quinoa in a 1-quart saucepan. Bring to a boil and continue to simmer over medium heat for about 15 minutes. Remove the pan from the heat, cover, and allow the grain to cool.
Meanwhile, in a medium mixing bowl, combine the tomatoes, cucumber, parsley, lemon juice, oil, lemon peel, salt and half of the scallions. Add the cooled quinoa to the mixture and stir just to blend. Cover and chill.
To serve, divide the Tabbouleh among 2 plates. Top with the chicken. Garnish with the reserved scallion. This dish can be made 1 day in advance.
Makes 2 servings
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