Quinoa Tabbouleh

This stuff is awesome. I got this recipe off of the Nourishing Gourmet website. If you have tried quinoa in the past without soaking it overnight or thoroughly washing it you may have not liked it. If you don't rinse super well or soak it is bitter. So, give it another try doing it the right way and you will like it a ton! -Kristin

2 cups quinoa - soaked overnight in water with 1-2 T. lemon juice, rinse in the morning in a fine seive
3 cups water
1 cup fresh flat-leaf parsley leaves, roughly chopped (1 bunch)
1 bunch green onions, finely chopped
1 cucumber, deseeded, peeled and chopped
1 red pepper, chopped
6 T. olive oil
6 T. lemon juice
1 1/2 t. salt
1/4 t. pepper

• Cook soaked and rinsed quinoa in the three cups of water by bringing it to a boil in a medium size pot and then turning down the heat simmering for 10-15 minutes covered. The quinoa should be tender and look "spouted" and the water should be absorbed. If the quinoa seems to be cooked through and there is still a little water left, you can pour off.
• Cool quinoa by running cold water over it in a fine sieve and draining well or placing in the refrigerator for several hours.
• After the quinoa is cooled, add the chopped vegetables to the quinoa.
• Mix together the remaining ingredients and pour over quinoa and veggies.
• Toss together and adjust salt and pepper to taste.
• Serve at room temperature or cold.