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Quinoa Tabbouleh

1 cup quinoa
1 1/2 cups water
1 tbsp olive oil
1 lemon, zested and juiced
1 medium tomato, finely diced
1 cucumber, seeded and finely diced
1 small onion, diced
1 cup fresh parsley, chopped
1/2 cup fresh mint, chopped
1/4 tsp ground black pepper
1/2 tsp paprika

1) Rinse quinoa. Add to water in a medium sauce pan. Bring to a boil, then reduce to a simmer. Cover and cook 15 minutes or until all of the liquid is absorbed. Fluff with a fork. Cool completely.
2) Combine cooled quinoa with olive oil, lemon zest, lemon juice, tomato, cucumber, onion, parsley, mint, pepper and paprika. 
3) Refrigerate; serve cold. 

Serves six.
Nutrition per serving:
150 calories
24 gm carbohydrate
5 gm protein
4.5 gm fat
0.6 gm saturated fat
4 gm fiber
0 gm cholesterol

Recipe submitted by Dean dietitian Cindy Stenavich, MS, RD, CD. Adapted from a recipe provided by the American Diabetes Association.

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