From today's South Beach (free version) email newsletter:



Fresh Herb and Quinoa Salad With Garden Tomatoes


Serves 2, with leftover quinoa

Description

Quinoa is a high-fiber grain that's loaded with protein. More good news: You can find it in your local supermarket or health food store, and it cooks in just 6 minutes! Here, we've substituted quinoa for bulgur in a version of the zesty Middle Eastern salad, tabbouleh.

Ingredients
3/4 cup water
1/2 cup quinoa
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Salt and pepper
3 scallions (white and light green parts), thinly sliced
1 small cucumber, peeled and diced
3 tablespoons lightly packed fresh parsley, finely chopped
2 tablespoons finely chopped fresh mint
3 large beefsteak tomatoes, preferably a mixture of red and yellow
2 oz. low-fat feta cheese

Instructions
1. In a small saucepan, bring water to a boil over high heat. Add quinoa and a pinch of salt; bring back to a boil. Reduce heat to low; cover and simmer for about 6 minutes, until nearly all the water is absorbed and the quinoa is tender and chewy but not soft.

2. Meanwhile, in a medium bowl, combine juice, oil, salt, and pepper. Fold in quinoa, scallions, cucumber, and herbs. Toss until thoroughly coated. Season to taste as desired.

3. Slice tomatoes thinly. Arrange on serving plates. Spoon about 1 cup quinoa over tomatoes. Crumble feta on top. Serve immediately.

Nutritional Information:
350 calories
14 g total fat (4 g sat)
10 mg cholesterol
47 g carbohydrate
15 g protein
7 g fiber
410 mg sodium



(This was flagged as a Phase I recipe, but as far as I know, quinoa is not permitted on Phase I).