Easy Gluten Free Quinoa Taboulleh

Instructions

1. Bring 2 cups water to a boil in a medium saucepan. Stir in quinoa.
2. Reduce heat to medium-low; cover and simmer 10 minutes.
3. Stir in lima beans; cover and simmer 5 minutes or until liquid is absorbed.
4. Transfer mixture to a large bowl; let stand 5 minutes.
6. Stir in remaining ingredients except feta cheese.
7. Cover and chill at least 1 hour or up to 24 hours before serving.
8. Top with feta.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 60 minutes
Servings: ................. 4

Ingredients

1 cup quinoa, uncooked
1 cup frozen baby lima beans, thawed
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 cup shredded red cabbage
1 cup packaged julienned (matchstick) carrots
1/4 cup each: chopped fresh parsley and mint
1 teaspoon finely shredded lemon peel
1/2 teaspoon sea salt
1/2 cup crumbled feta cheese

Health info:
Calories: 317 Quinoa is loaded with the B vitamin riboflavin, which helps your cells generate more power

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