Description
Quinoa Tabbouleh is a lot more than just a salad. Traditionally made with bulgar wheat, we have replaced the wheat with Quinoa, a superfood making this recipe even more impressive with its protein, fiber, vitamins, and mineral content. But the best part of all is that the taste will be equally impressive as it’s long list of health benefits.
Ingredients
Scale
- 1/2 cup quinoa
- 1 cup water
- 1 1/2 cup fresh flat-leaf parsley, chopped
- 1/2 cup mint, chopped
- 2 fresh tomatoes, finely chopped
- 1 garlic clove, minced
- 1 green onion, thinly sliced (optional)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- salt to taste
Instructions
Step 1:
- Rinse the Quinoa in cold water and drain well. The less liquid it retains, the quicker it is to toast.
- Toast the Quinoa in a dry skillet over medium heat. This will take a few minutes. Stir frequently to make sure the Quinoa does not burn. The Quinoa should have a light golden brown color when ready.
- Cook the Quinoa in a small saucepan with a cup of water. Bring to a boil, reduce heat, cover with a lid and let simmer for 10-15 minutes. There should not be much water left in the pot, and the Quinoa should be soft. Remove from heat and cool completely.
Step 2:
- Chop the tomatoes, parsley, and mint, mince the garlic, and slice the green onion.
Step 3:
- In a large bowl, add herbs, veggies, and Quinoa. Gently stir to combine.
- Add olive oil, fresh lemon juice, and salt to taste.