Quinoa Tabbouleh
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“"So refreshing -- the quinoa adds a nice touch!" The fresh ingredients combine for fantastic flavor. So healthy too.”
Quinoa Tabbouleh
0 recipe photos
READY IN:35mins |
SERVES:6 |
UNITS:US |
|
Ingredients Nutrition
- 2⁄3 cup quinoa, uncooked
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, crushed and finely chopped
- 1⁄2 cup olive oil
- 1 small zucchini (I prefer zucchini because it stays fresher longer) or 2 Persian cucumbers, quartered and sliced (I prefer zucchini because it stays fresher longer)
- 20 cherry tomatoes, halved
- 1 1⁄2 cups flat leaf parsley, chopped
- 1⁄2 cup of fresh mint, chopped
- 2 scallions, thinly sliced
- 1 teaspoon sea salt
- 1⁄2 teaspoon pepper
Directions
- 1. In a medium saucepan combine 1 1/4 cups water, quinoa and a dash of salt to a boil. Reduce heat and simmer for about 10 minutes. Remove from heat and let sit for 5 minutes. Drain any excess water and put quinoa in a large mixing bowl to cool.
- 2. In a small bowl combine lemon juice, garlic and olive oil. Season to taste with salt and pepper.
- 3. Add the zucchini/cucumber, tomatoes, parsley, mint, and scallions to the quinoa. Gently toss to combine all ingredients.
- 4. Drizzle the lemon/olive oil mixture over the tabbouleh. Gently toss to ensure the dressing is distributed evenly.
- 5. Serve and enjoy!
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Quinoa Tabbouleh