QUINOA!

Quinoa. from wikipedia: a grain-like crop related to the tumbleweed. nutritionally, quinoa is very high in protein (12%–18%), making it unlike wheat or rice. quinoa contains a balanced set of essential amino acids, making it an unusually complete protein source. it is a good source of dietary fiber and phosphorus and is high in magnesium and iron. quinoa is gluten-free and considered easy to digest. you can find quinoa at most grocery stores. there is red quinoa and regular quinoa. i buy it from the bulk bins at whole foods. here's a great light lunch or side dish -tabbouleh made with quinoa! here's how:

quinoa tabboulleh salad

you'll need:

1 food processor

1 cup quinoa

1 cucumber (de seeded)

tomatoes, diced

1 bunch parsley

1 green onion

3 tablespoons olive oil

1/2 lemon, juiced

salt

pepper

a pinch of cayenne

place quinoa in a fine mesh strainer and rinse with cold water a few times until water runs clear. shake dry. cook quinoa like rice. add 1 ¼ cups h2o to quinoa and simmer on low heat & covered until water is absorbed. do not scortch quinoa onto the bottom of pan, thanks. OR even easier: use a rice cooker to cook quinoa.

cut cucumber in 1/2 lengthwise. take a spoon and run along the seeds to remove. leaving skin on, dice cucumber.

once the quinoa is tender, remove lid. remove from heat & let cool a bit.

place parsley and green onion in food processor and whiz until finely chopped.

place quinoa in a mixing bowl. add lemon juice, olive oil, cucumbers, parsley-onion mixture, salt, pepper and cayenne.

mix. taste and adjust seasonings.

cover & refrigerate.

before serving, add room temperature diced tomatoes.

eat.