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Quinoa Tabbouleh

From CSA Farmers Market

<p>This is a great side dish. It&#8217;s quick. Even quicker if you use leftover cooked quinoa. It&#8217;s a great make ahead dish. Also a good choice for a potluck or picnic because it&#8217;s good cold or at room temperature.</p>
Source: my daughter-in-law got it from my daughter who cut it from a magazine and we all tweaked it here and there. (Entered by Teresa Cheely)
Serves: This makes about 5 cups.

1 3/4 cups water
1 cup uncooked quinoa
3/4 cup chopped mango
1/4 cup Slow Dog Peppermint or Common mint
1/4 cup dried parsley
1/4 cup raisins
1/4 cup chopped cucumber
1/4 cup fresh lemon juice
2 Tablespoons green onion
1 Tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon course ground black pepper

Step by Step Instructions
  1. Combine water and quinoa.Cover. Bring to boil then simmer 20 minutes or until water is absorbed. (usually less time) Remove from heat.
  2. Add the remaining ingredients. Cover and let stand at least 1 hour.
  3. I have substituted chopped tomatoes for the mango. I've also added some chopped figs with the mango. I've used pineapple mint, common and peppermint. It's all good.