Quinoa Tabouleh

1/4 cup Omega Sunflower oil

1/4 cup lemon juice

1 clove garlic, crushed

1 1/2 tsp herb seasoning blend

sea salt, to taste

1 cup uncooked Quinoa, rinsed

2 cups boiling water

1 cup parsley, minced

1/2 cup scallions, chopped

3 tbsp fresh mint, minced

3/4 cup green bell peppers, chopped

1 1/2 cups cucumber, chopped

1 1/2 cups tomatoes, chopped

1 cup sunflower seed sprouts

4 leaves green leaf lettuce

1 cup plain nonfat yogurt

black olives, sliced for garnish

Combine sunflower oil, lemon juice, garlic, herb seasoning blend and sea salt and set aside. Add Quinoa to 2 cups of boiling water, cover and let simmer for 10 minutes or until water is absorbed. Remove Quinoa from heat and let sit for 5 minutes, then transfer into a salad bowl to cool. Combine chopped vegetables, minced herbs and sunflower seed sprouts with Quinoa. Add dressing and toss. Refrigerate for at least 1 hour before serving. Serve on lettuce leaves and top with yogurt and black olives, if desired. Serves 6.

Approximate nutritional analysis per serving: Calories 370, Protein 13 g, Carbohydrates 33 g, Fat 23 g, Cholesterol 7 mg, Sodium 52 mg.