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–+ servings

quinoa tabouli

Patty Malcolm | Chickfoodtv
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Course dinner, Lunch, sides
Cuisine Mediterranean
Servings 4 servings

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!