quinoa tabbouleh

recipe adapted from mark bittman

(4 servings)

1/2 cup quinoa, rinsed and drained

salt

1/3 cup olive oil

1/4 cup lime juice

black pepper

1 cup finely chopped parsley

1/2 cup finely chopped mint

1/2 cup finely chopped kale

1 cup edamame

7 radishes, finely diced

1/2 cup finely chopped chives

2 tomatoes, seeded and finely diced

1/2 cup finely diced seeded cucumber

1/4 cup pistachios, chopped

Cook the quinoa in salted water like pasta and drain well. Toss the warm quinoa with the oil, lemon juice and pepper. Set aside.

Just before you’re ready to eat, add the remaining ingredients and toss gently.

nutrition facts : 391 calories; 26.4 g fat; 7.5 g dietary fibers; 3.1 g sugars; 14.8 g protein