This refreshing salad is a variation on a tabouleh, but uses quinoa as the base. Quinoa is an ancient grain that is high in protein and is gluten free. This salad also makes use of cilantro, which is in the parsley family, but has a distinct aromatic flavour. Enjoy!

Ingredients: 1 cup quinoa (rinsed thoroughly) 2 cups water 1 can chick peas (rinsed and drained) 1 tomato ½ cup almonds ½ cup raisins ¼ cup red onion ½ lb mixed greens lettuce 1 bunch fresh cilantro (rinsed and stems cut off)

Bring water to a boil in a medium saucepan. Add quinoa and lower heat to medium low. Cover and cook 15 minutes (or until water is absorbed). When done, remove from heat and let cool.

Meanwhile, chop tomato, onion and cilantro. Roast almonds under the broiler for 3 minutes, careful not to burn them. Once roasted, allow almonds to cool, before coarsely chopping them.

In a large bowl, toss lettuce, quinoa, chick peas, onion, raisins and almonds. Serve with a vinaigrette dressing of your choice or you can prepare the following recipe for dressing.

Vinaigrette dressing:

• 2 tbsp lemon juice
• ¼ cup olive oil
• ¼ cup balsamic vinegar
• ½ tsp sea salt
• 1 tsp honey
• ¼ tsp turmeric
• ¼ tsp cinnamon
• ¼ tsp ground ginger

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