Quinoa Tabouleh

This is a recipe shared with me by Jodi Sheakley-Wright, a wonderful holistic nutritionist and health coach. This is easy to make, portable, and a great option for lunches at work or school. It offers whole grains, fiber, healthy fats, and anti-oxidants through the spinach and tomatoes in addition to being a complete protein source due to the quinoa. Nutritionally complete by itself or it
can complement another healthy option as well.

To see how easy this is to make watch Jodi prepare it for you here: Dr. Lane's kitchen

 Quinoa Tabouleh

Ingredients

3 cups rinsed and precooked Quinoa
2 cups baby spinach
1 cup of each: chopped tomatoes and diced cucumbers 1/2 cup sliced black olives
1/4 cup fresh parsley (or 1 Tbs dried)
salt and pepper, to taste
1/4 cup lemon juice
1/3 cup feta cheese
1/4–1/2 Extra Virgin cold pressed olive oil

Directions

1. Add quinoa to large bowl.
   
2. Add parsely, oil, pepper, lemon juice and stir to incorporate
   
3. Add tomatoes, cucumbers, spinach, olives and some feta
   and stir to incorporate.
   
4. top with remainder of feta
   

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