Quinoa Tabouli

Although I didn't feel like cooking today, our empty refrigerator left me with no choice. There are only so many organic brown rice cakes that a girl can eat.

But the idea of standing over a hot stove made me dizzy. So I came up with a recipe that would allow me to rest ... as much as possible.

What you need:

1 cup quinoa
2.5 lemons, juiced
3 tbs olive oil
1 bunch parsley
2 cucumbers, peeled and seeded
2 cloves garlic
2 red peppers
1 red onion
1 can garbanzo beans, rinsed and drained
a pinch of unprocessed sea salt

What to do:

Boil two cups of water; add quinoa once the water boils. Cover the pot. Lower the heat as soon as the water returns to a boil. Set a timer for 20 minutes. Don't stir the quinoa; it cooks by itself and is a dear friend to lazy people everywhere.

While the quinoa is cooking on its own terms, whisk the lemon juice and olive oil, then refrigerate.

Mince the parsley with garlic in a food processor. Scoop the parsley and garlic into a bowl, then mince the onion. A fine mince is the secret to fantabulous tabouli.

As soon as that's done, chop the peppers and cucumbers.

By this time the quinoa should have finished cooking. Transfer it to a ceramic or glass bowl and let everything reach room temperature. Cover the bowl with a linen napkin and set it in the refrigerator for an hour or so.

After an hour (or so), toss the quinoa with all other ingredients. I use a spatula or my hands. Serve in bowls.

BTW: I like to add 1 teaspoon of olive oil and a small pinch of sea salt to each bowl.