Quinoa Tabbouleh
Quinoa tabbouleh is a light and healthy gluten free version of a Middle Eastern classic.
Servings: 8 servings
Calories: 172kcal
Ingredients
- 3/4 cup quinoa
- 1 1/2 cup cold water
- 1/4 teaspoon kosher salt
- 1 bunch Italian flat leaf parsley stems removed, chopped fine in a food processor or by hand
- 1 tomato diced
- 1 cucumber peeled and diced
- 6 fresh mint leaves finely chopped (or pop them in the food processor with the parsley)
- 2 green onions thinly sliced
- 2 cloves garlic minced
- 2 Tablespoons fresh lemon juice
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
Instructions
- Rinse quinoa in cold water.
- bring 1 1/2 cups water to a boil with 1/4 teaspoon salt in a medium saucepan. Add quinoa.
- Reduce heat and cover. Cook 15-20 minutes or until quinoa is light and fluffy.
- Chill quinoa in fridge or at room temperature before tossing with remaining ingredients.
- In a large bowl, mix the olive oil, lemon juice, salt and pepper.
- Add 2 cups of cooked, cooled quinoa, chopped, onions, cucumbers and tomatoes. Adjust seasoning. Chill until ready to serve.
- Makes 4 cups
Notes
- Use Italian or flat leaf parsley over curly parsley if you can find it.
- Hot house or English cucumbers have a thinner skin and fewer seeds than the thick skinned cucumbers and are preferable.
- Store any leftovers in the refrigerator.