Quinoa "South-of-the-Border" Tabbouleh

1 cup Quinoa
2 cups Water
1/2 teaspoon Salt
1 Lime, juiced
4 Tomatillos, chopped
1/3 cup Extra virgin olive oil
1/2 cup Cilantro, chopped
1/2 Serrano pepper, seeded and minced
1 cup Grape or cherry tomatoes, halved
Salt and Pepper

Rinse quinoa thoroughly in a fine mesh strainer. Drain. Heat quinoa in heavy skillet, constantly stirring until grains separate and start to brown. Add water and salt. Bring to boil. Reduce heat and simmer until water is absorbed, about 15 minutes. Put in a bowl to cool. When cool, add tomatillos, cilantro, serrano pepper, and tomatoes. In separate bowl, whisk lime juice and oil and then add to quinoa. Toss and season with salt and pepper to taste. Serves 4.

If serrano peppers are unavailble, jalapeno peppers can be used. Fresh parsley can be substituted for cilantro if fresh cilantro is not available or desired. Any quinoa type can be used. Recipe originally made with black quinoa.

Gluten and lactose free. Vegan.

Recipe submitted by Kimberly Burkard