Summery Quinoa Tabbouleh

1½ cups cooked quinoa

1 bunch scallions, green parts only, chopped

1 red bell pepper, chopped

1 cup cherry tomatoes, halved

1 cup chopped flat-leaf parsley

½ cup chopped mint leaves

½ teaspoon ground cumin

½ cup freshly squeezed lemon juice

⅓ cup extra-virgin olive oil

Salt and pepper, to taste

Combine all the ingredients in a large bowl. Allow to sit in the fridge for 1 to 2 hours before servings.

Serves four to six as a side.

Nutrition values per serving (assumes six; without salt): 227 calories (50.2 percent from fat), 12.7 g fat (2.1 g saturated), 15.4 g carbohydrates, 2.9 g fiber, 2.6 g protein, 0 cholesterol, 16 mg sodium.

"Year of No Sugar: A Memoir" by Eve O. Schaub (Sourcebooks, 2014)