Quinoa Tabouleh

By trf0ster

Ingredients

• 1.5 cups uncooked Quinoa
• 2 ripe tomatoes, diced
• 1 bunch of curly parsley (not flat leaf), stems removed
• 2 Tablespoons fresh mint
• 1 small red onion (or 1/2 a large red onion)
• The juice of 2 lemons
• 1/2 red bell pepper, diced (*you could use a full bell pepper, but I only had 1/2 on hand!)
• 1/4 cup olive oil (more, if needed)

Details

Adapted from rosemarried.com

Preparation

Step 1

Cook quinoa according to package directions (I cook mine in the rice cooker like rice. 2 parts water to 1 part quinoa). Set aside, allow quinoa to cool.

Chop vegetables into a very small dice. I use a food processor to chop the red onion, parsley and min. I chop the tomato and bell pepper by hand (as I like my tomato and bell pepper to be a slightly larger dice than everything else in the tabouleh).

Once the quinoa has full cooled, mix in tomato, parsley, onion, bell pepper and mint. Stir in lemon juice and olive oil. Season with fresh black pepper. Taste, and add more olive oil if the tabouleh seems dry.

Allow to sit for at least a couple hours before serving. The longer the tabouleh sits, the better it will taste. Squeeze a little extra fresh lemon juice over the tabouleh prior to serving.