qui•no•a [ kee nṓ ə ]; qui•no•a (kĭ-nōˈə, kēnˈwä)

S American plant: a plant of the goosefoot family that is cultivated for its seeds, which are ground and eaten. Native to: Andes. Latin name Chenopodium quinoa.

ta•bou•leh (t -b l )

a salad of Lebanese origin consisting chiefly of cracked wheat, tomatoes, parsley, mint, onions, lemon juice, and olive oil.

Sunday, I made a salad from a recipe my granny acquired from her sister, Enid. I have always shied away from recipes with raw onion, but I decided to make it because she kept raving on and on about it. I absolutely loved the salad! I even ate it the next day, and I rarely do that. It was a variation of a tabouleh salad. It was clean, fresh, and extremely satisfying.

Quinoa Tabouleh Salad

1 c. Quinoa (cooked according to package directions)

2 Tbsp. Extra Virgin Olive Oil

-Add olive oil to cooked quinoa and set aside to cool.

Salad

1 large avocado – diced

4 Roma tomatoes (I used my garden fresh cherry and grape tomatoes.)

¼ to ½ c. chopped cilantro

1 med. English cucumber peeled and diced

1 (4 oz.) can, strained, sliced black olives (with jalapeno)

½ c. chopped sweet onion

¼ c. fresh lime juice

2 Tbsp. Extra Virgin Olive Oil

¾ c. crumbled Feta

Fresh ground pepper, to taste.

-Toss all salad ingredients together and serve alongside the quinoa.