This classic Middle Eastern salad is getting a make-over with the “it” grain, quinoa. (Okay, okay, it’s technically a seed.)
This tiny nutritional powerhouse is loaded with protein, making this dish protein rich, gluten-free, light, refreshing, and delicious. It makes a great vegan main course or a suitable side.
Want to try another quinoa recipe? Check this one out quinoa shiitake salad
quinoa tabouli
Ingredients
- 1 cup quinoa
- 2 cups water
- 4 roma tomatoes seeded small dice
- 1 large cucumber seeded, small dice
- 1 large bunch curly parsley well chopped
- 1 teaspoon cumin
- 1 1/2 teaspoon sea salt
- dash of cayenne
- 1 1/2 lemons juiced
- 1 tablespoon olive oil
Instructions
- RINSE. Rinse quinoa well in a colander under cold running water and let drain.
- COOK. Heat a medium sized sauce pan on stovetop and add drained quinoa, stirring constantly for 1-2 minutes to lightly toast quinoa. Once toasted, add 2 cups water and on high heat and bring to a boil. Once boiling, reduce heat to medium-low, cover, and let simmer for 15 minutes.
- CHOP. While quinoa is cooking, chop your tomatoes, cucumber, and parsley and measure out your seasonings.
- CHECK. When quinoa is tender, after simmering for 15 minutes, remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- COMBINE. After quinoa is cooled, combine all ingredients (vegetables and seasonings) into medium serving bowl. Adjust seasonings, if desired.
SERVE & ENJOY!
Notes
- STORE. Stores in a airtight container in the refrigerator for up to 3 days.
- LOWER FAT. For a lower fat version, simply replace olive oil with extra lemon juice or vinegar.
Tried this recipe?Let us know how it was!
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