Quinoa Tabouleh

When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabouleh. Now we make it all the time! —Jennifer Klann, Corbett, Oregon

INGREDIENTS

2	cups water
1	cup quinoa, rinsed
1	can (15 ounces) black beans, rinsed and drained
1	small cucumber, peeled and chopped
1	small sweet red pepper, chopped
1/3	cup minced fresh parsley
1/4	cup lemon juice
2	tablespoons olive oil
1/2	teaspoon salt
1/2	teaspoon pepper

INSTRUCTIONS

1.	In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely.
2.	Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled. Yield: 8 servings.