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Ingredients
| quinoa: 1 cup |
| water: 2 cups |
| parsley: 3/4 cup (chopped) |
| fresh basil (chopped): 1/4 cup |
| fresh peppermint: 2 Tbl (chopped) |
| lemon juice: 1/2 cup (freshly squeezed) |
| olive oil: 1/4 cup |
| cucumbers: 1 (seeded and chopped) |
| red tomatoes: 2 (seeded and chopped) |
| garlic: 4 cloves (minced) |
| green onions - spring or scallion (chopped): 1/4 cup |
| sea salt: 1 tsp (to taste) |
| black pepper: 1 tsp (to taste) |
| onions - red (chopped): 1/2 cup |
Quinoa Tabouli
User rating:
Tabbouleh is a middel eastern salad
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Prep Time
5 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
Bring water to boil in 1-2 quart saucepan. Stir in quinoa and return to boil, then turn
down to medium and cook, covered for 12 minutes, stirring occasionally to keep quinoa
from scorching. Remove from heat, stir in minced garlic, fluff with fork and allow to sit,
covered, for 15 minutes.
Allow quinoa to cool, fluffing occasionally with fork. Stir in herbs and vegetables. In a
separate bowl, whisk lemon juice briskly while slowly drizzling in olive oil. Pour over
tabouli and stir to combine completely. Add sea salt and pepper to taste.
Refrigerate for at least 2 hours to allow flavors to meld. Quinoa is best served at room
temperature.