Quinoa Tabbouleh

1 3/4 cups water                                                 1/4 cup fresh lemon juice

1 cook uncooked quinoa                                    2 T.chopped green onions

1/2 cup coarsely chopped seeded tomato          1 T extra-virgin olive oil

1/2 cup chopped fresh mint or parsley              2 teaspoons minced fresh onion

1/4 cups raisins                                                  1/2 teaspoon salt

1/4 cup chopped cucumber                                1/4 teaspoon black pepper 

Preparation:

Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.

Personal comments:

This is the first time I used quinoa, which I found at a gourmet grocery right near my house here in Gurgaon. We grow mint in our backyard, so I had plenty of that to add, though I didn't have green onions. I also added MORE black pepper because we love it and LESS salt.