Tabbouleh Salad

Rinse the quinoa well under running water. Put it in a small pot and cook it according to the package directions. When it's done, take it off the heat and let it cool. Drain any remaining liquid.

Dice the tomatoes. Finely chop the parsley; you can use only the leaves if you like. Slice the shallot thinly or chop it finely.

Put the tomatoes, parsley and shallot in a large bowl. Add the cooled quinoa and mix well.

Season with the olive oil, freshly squeezed lemon juice and salt to taste. Stir gently so all the flavors combine.

For the best flavor, chill the salad in the fridge for 15–20 minutes before serving. Pair it with low-fat mozzarella for a more balanced meal if you like.