Description
A refreshing Quinoa Tabbouleh bursting with fresh herbs and vegetables, perfect as a side or light meal.
Ingredients
Scale
- 1 cup Quinoa (Rinse thoroughly before cooking.)
- 1 bunch Parsley (Use flat-leaf parsley for best flavor.)
- 1/2 cup Mint (Optional but recommended.)
- 2 medium Tomatoes (Diced ripe tomatoes.)
- 1 medium Cucumber (Consider seeding for less moisture.)
- 1/4 medium Red Onion (Soak in water to lessen sharpness.)
- 1/4 cup Olive Oil (High-quality extra virgin is recommended.)
- 2 tablespoons Lemon Juice (Freshly squeezed is ideal.)
- to taste Salt
- to taste Pepper
Instructions
- Rinse Quinoa: Start by rinsing the quinoa under cold water in a fine mesh strainer to remove the bitter saponins.
- Cook Quinoa: In a pot, combine the rinsed quinoa with water in a 2:1 ratio. Bring to a boil, then simmer for about 15 minutes until fluffy.
- Prep Vegetables: Finely chop the parsley, mint, tomatoes, cucumber, and red onion.
- Mix Ingredients: Once the quinoa has cooled, transfer it to a bowl and combine with the chopped vegetables, olive oil, lemon juice, salt, and pepper.
- Chill & Serve: Allow the salad to chill in the refrigerator for at least 30 minutes before serving.
Notes
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2 g
- Sodium: 5 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg