Description
A refreshing, nutritious twist on classic tabbouleh, made with quinoa, fresh vegetables, and herbs.
Ingredients
- 1 cup uncooked quinoa
- ¼ cup extra virgin olive oil
- 1 ½ teaspoons fine sea salt (divided)
- 3 tablespoons lemon juice
- 1 garlic clove, minced
- 1 medium cucumber, diced
- 1 large tomato, diced
- 3 green onions, chopped
- 1 cup flat-leaf parsley, chopped
- ¼ cup fresh mint, minced
Instructions
- Rinse the quinoa in a fine mesh strainer for about 30 seconds under cold water to remove its natural bitterness.
- Combine the rinsed quinoa with 1 ½ cups of fresh water and ½ teaspoon of sea salt in a medium saucepan. Bring it to a boil, then reduce the heat and let it simmer for about 10 minutes until the liquid is absorbed.
- Remove from heat and let it sit, covered, for an additional 5 minutes. Then fluff the quinoa with a fork and let it cool.
- Whisk together the olive oil, lemon juice, minced garlic, and the remaining ½ teaspoon of salt in a large mixing bowl.
- Add the diced cucumber, tomato, chopped green onions, parsley, and mint to the bowl with the dressing.
- Fold the cooled quinoa into the bowl, mixing until everything is evenly coated.
- Taste and adjust the seasoning with more salt or lemon juice as desired. Serve chilled or at room temperature.
Notes
Let the salad sit for at least 30 minutes before serving to allow the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Middle Eastern