Quinoa Tabouleh with Pumpkin Dressing

What you'll need:

1 cup dry quinoa
3 roma tomatos
1 small white onion
1 cup chopped parsley
1 cup garbanzo beans

1 tablespoon lemon juice
1 tablespoon coconut oil (melted)
1 tablespoon organic canned pumpkin
1 teaspoon salt
1/2 teaspoon nutmeg

Set 2 cups of water to boil adding a pinch of salt. Once rolling, add the Quinoa and reduce to medium heat. That will cook for 12 minutes, then set aside covered to stand. While that's cooking go ahead and chop your tomatos, parsley, and onions and set aside. For the dressing, pulse the pumpkin, lemon juice, and heated coconut oil together in a food processor. Finally mix all ingredients together, tossing lightly with dressing. Simple. Easy. Yummy!

This is a powerfully nutritious dinner full of fiber, healthy fats, and good carbs. The pumpkin dressing adds a little bit of mellow to the tang of the parsley and onions.

Plus, like I said, I really like pumpkin. :-)