Quinoa Tabbouleh Salad
Adding quinoa instead of bulgar to a Middle Eastern favorite. This salad is light, fresh, and flavorful. Great for lunch or a side salad with dinner! Completely vegan and gluten free.
Ingredients
- 2 cups Quinoa cooked (see note)
- 1 bunch flat-leaf parsley
- 2 Persian cucumbers or 1 large English hothouse cucumber cut into 1/4-inch pieces
- 2 Roma tomatoes chopped (seeds removed and discarded prior to chopping)
- 3 scallions
- 1/4 cup lemon juice
- 1/4 cup Extra virgin olive oil
- 1 tablespoon garlic finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons freshly chopped mint optional
Instructions
- In a small bowl, whisk together the lemon juice, garlic, salt and pepper. Gradually whisk in the olive oil.
- Add cucumbers, tomatoes, parsley, mint and scallions to large bowl with quinoa and mix all the ingredients well. Drizzle the dressing over and mix well. Taste for seasonings, adjust salt and pepper to personal preference.
Notes
- To cook the Quinoa: rinse quinoa in a mesh strainer under running water for a good 2 minutes. In a 2 quart saucepan, heat 2 teaspoons of olive oil. Toast the quinoa in the olive oil for 1 minute. Add the water and 1/4 teaspoon salt and bring to a soft boil. Cover the saucepan, lower the heat to medium low, and cook for about 15 minutes or until the water is absorbed. Turn off the stove and let stand 5 minutes before fluffing with a fork.
- For 2/3 cup dried Quinoa, you will need 1 cup water. This will yield 2 cups cooked Quinoa.
