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Fresh herbs, lemon zest and quinoa make this side dish aromatic and outstanding! Quinoa is rich in magnesium, a mineral that, when packed into a diet, may reduce risk for type 2 diabetes and high blood pressure, studies say. High in protein, quinoa tends to be well tolerated by people with gluten sensitivity. Serve this dish as a light meal with hummus and whole grain flatbread.


1. Combine cooked quinoa, lemon juice, lemon zest, green onion, parsley, mint, celery, cucumbers and chickpeas.

2. Heat oil in pan and add garlic, coriander seed, cumin, allspice and cinnamon. Stir until garlic is lightly browned and spices are fragrant.

3. Fold into quinoa mixture. Season with salt and pepper. Cover and chill.

4. Add tomatoes before serving and garnish with parsley. Serve with flatbread, falafel, tahini sauce, and pickled beets for a traditional Lebanese meal.

Per serving: 293 calories, 8g total fat, 1g saturated fat, 0mg cholesterol, 439mg sodium, 724mg potassium, 43g total carbohydrate, 10g dietary fiber, 11g protein


2 cups cooked quinoa

1⁄3 cup lemon juice
2 tablespoons lemon zest
1 bunch chopped green onions
2 bunches chopped parsley
1 bunch chopped mint
1 cup diced celery
1 hothouse cucumber, peeled, seeded and chopped
1 cup cooked lentils or chickpeas
1 package cherry tomatoes, diced
2 tablespoons olive oil
1 tablespoon garlic
3 teaspoons ground coriander seed
2 teaspoons cumin
1 teaspoon allspice
1⁄2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon ground pepper