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Quinoa Tabouli
Quinoa Tabouli
4-6 servings
2 1/2 cups cooked quinoa (1 cup dry)
3/4 cup chopped mint
1/2 cup diced seedless cucumber
2 cups finely chopped parsley
2 small tomatoes
3 green onion, chopped
3 tbsp. lemon juice
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
Rinse quinoa thoroughly. Bring 1 cup dry quinoa and 1 3/4 cups water to full boil over medium heat, cover, and reduce to simmer. Continue simmering for 15 minutes. Remove from heat and uncover. Allow to cool.
In a bowl, combine quinoa, mint, cucumber, parsley, tomatoes, and onions. In a small bowl, whisk together the lemon juice, oil, salt, and pepper. Pour over salad; toss. Serve at room temperature or refrigerate for 1 or more hours and serve cold.
(I skip the mint and parsley and just use one bunch finely chopped fresh cilantro. I add a bit more salt and oil, too.)
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