Quinoa Tabbouleh
This vibrant Quinoa Tabbouleh salad is a delightful and fresh dish, bursting with herbs and vegetables, all brought together by a tangy lemon dressing. This recipe offers a nutritious and gluten-free twist on the classic tabbouleh, making it a delicious and healthy choice.
Instructions
- 1
Rinse quinoa (0.33 cup) well under water. Place in a small pot with water (0.66 cup). Boil over medium heat for 10-15 minutes until most water is absorbed.
- 2
Turn off heat, cover, and steam for 5 minutes. Fluff with a fork and cool in the fridge.
- 3
Finely chop roma tomato (1 large), persian cucumber (1 small), and onion (0.25 red) into tiny cubes. (Optional: soak onion (0.25 red) in water to mellow flavor).
- 4
Remove thick stems from fresh parsley (1 bunch). Wash and thoroughly dry fresh parsley (1 bunch) and fresh mint (1 handful).
- 5
Finely chop the prepared fresh parsley (1 bunch) and fresh mint (1 handful).
- 6
In a small bowl, whisk together extra virgin olive oil (3 tbsp), lemon (1) juice, and [salt and black pepper to_taste].
- 7
Add 2 tbsp of the prepared dressing to the cooled quinoa (0.33 cup) and mix well.
- 8
Combine chopped roma tomato (1 large), persian cucumber (1 small), onion (0.25 red), fresh parsley (1 bunch), fresh mint (1 handful), and the dressed quinoa (0.33 cup) in a large bowl. Pour remaining dressing over and mix. Taste and adjust [salt and black pepper to_taste]. Marinate for 5 minutes before serving.
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