Quinoa Tabbouleh
1 cup cooked quinoa, cooled after cooking 1 large tomato, small dice
1 large bunch Italian parsley, chopped (about ½ cup - 1 cup)
2 cups finely shredded green cabbage
Juice of 1 large lime (about ¼ cup)
1 large clove garlic minced to a paste with coarse salt
Combine all ingredients except quinoa in a large bowl and mix thoroughly so the garlic has a chance to mellow in the lime juice and all flavors mix nicely. Add cooked & cooled quinoa. Taste and adjust for more salt or lime to your preference.