Quinoa Tabbouleh Salad

Makes 4 servings

Calling all quinoa fans: It's time to go from bland and boring to easy and delicious, thanks to this salad recipe from Nuts.com. Here's what you need:

·   2 cups uncooked quinoa

·   4 cups water

·   1 cup cherry tomatoes, chopped

·   1 red onion, chopped

·   1 cucumber, diced

·   3 tablespoons extra-virgin olive oil

·   1/4 cup balsamic vinegar

·   1 ounce fresh parsley, chopped

·   1 ounce fresh mint, chopped

·   1/2 teaspoon black pepper

·   1/2 teaspoon salt

To cook the quinoa on the stove top, combine quinoa with water, and bring the mixture to a boil. Once it's boiling, reduce heat and let simmer for 15–20 minutes. Once quinoa is cooked, let cool for 20–30 minutes.

In a large bowl, combine all remaining ingredients except for olive oil and vinegar. When the quinoa has cooled, add quinoa, oil, and vinegar to bowl. Toss all ingredients together and store covered in refrigerator until ready to serve.