Middle Eastern-ish Quinoa Salad

1/2 c. quinoa

1-1/4 c. water

1/4 t. ground cumin 

1/4 t. turmeric

1-2 medium tomatoes, finely chopped tomatoes

1 medium cucumber, seeded and finely chopped

1 medium red bell pepper, seeded and finely chopped

1 T. finely chopped fresh basil

Juice of 1 lemon

Salt and pepper to taste

Rinse the quinoa in cold water and drain. Bring water to a boil in a medium saucepan over high heat. Add the quinoa, cumin, and turmeric, and bring to a boil over medium-high heat. Reduce heat to low, cover, and cook for 10-15 min. or until all the water is absorbed, stirring occasionally. Remove the pan from the heat, fluff quinoa with a fork, and allow it to cool for 5 min.

While the quinoa cools, combine the tomato, cucumber, red pepper, basil, and lemon juice in a medium bowl. Stir in the cooled quinoa and season with salt and pepper.

Serves 4.

Adapted from Forks Over Knives: The Cookbook, p. 62.