Tomatoes are in season in summertime and what better way to use them than with this easy tabbouleh recipe.  A higher intake of tomatoes, especially cooked tomatoes, is associated with a lower risk of prostate cancer.  Tomatoes are also high in vitamins, minerals and the carotenoid lycopene that gives it the red colour.

Ingredients

• 2/3 cup organic tricolour quinoa
• 3 cups coarsely chopped fresh flat-leaf parsley
• 4 medium tomatoes, chopped finely
• 1 cup coarsely chopped fresh mint
• 1 small red onion
• 1/2 cup lemon juice
• 1/4 cup olive oil
• sea salt to taste

Method

Place quinoa in a pot, add 2/3 cup water and bring to boil with lid on.  Turn heat down and simmer with lid on until quinoa is tender (about 10 minutes).  Cool.

Place cooled quinoa in a bowl with parsley, tomato, onion, mint and combined lemon juice, oil and salt.

Toss gently to combine.

Great with grilled fish or chicken; or add canned chickpeas for a filling vegetarian salad.