Gluten-free Tabbouleh

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½ cup quinoa (brought to a boil in 1 cup of water, then reduced to simmer for 15 minutes; it’s cooked when the little white coils around the quinoa start to come off)

½ can chickpeas (optional, though a delicious addition)

¼ cup chia seeds* (optional)

2 tomatoes, chopped finely

2 cups chopped fresh parsley

a few green onions (but a small red onion, chopped finely will do)

⅓ cup olive oil

¼ cup fresh lemon juice

Cook the quinoa, chop things, and mix the lemon juice and olive oil in a little bowl. (In the last minute or two of cook time for the quinoa, I like to throw in the chickpeas to soften them a bit.) When the quinoa is done, stir everything together in a bowl and pop it in the fridge for a bit so all the flavours blend. Eat!