Quinoa Tabbouleh
Servings: 4
Ingredients
- 1 cup quinoa
- 2 cup water
- ¼ teaspoon kosher salt
- 2 cup chopped parsley
- ¼ cup chopped mint leaves
- 2 cup cherry tomatoes halved or quartered
- 1 cup English cucumbers quartered
- ¼ cup fresh squeezed lemon juice
- ½ cup olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- In a medium sauce pot, combine quinoa, water, and salt. Bring to a boil over medium heat. Reduce heat, cover pot, and let simmer for 15 minutes until quinoa has absorbed all the moisture and is cooked. Let sit for 3 minutes. Remove cover and fluff with a fork. Alternatively, follow quinoa's box instructions for 1 cup quinoa.
- Let quinoa cool to room temperature. To speed up the process, spread warm quinoa over a sheet tray. Let chill in the fridge for 10 minutes until cool. Place cooled quinoa in a large bowl.
- Add chopped parsley and chopped mint to quinoa. Toss to combine.
- Add tomatoes and cucumbers. Toss to combine.In a mason jar or mixing bowl, mix lemon juice, olive oil, salt and pepper. Pour about half of dressing over quinoa bowl. Toss to distribute dressing. Taste quinoa and add more dressing according to preferences.