Quinoa Tabbuleh

By mirandavoegeli

Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs. About C+K »

Ingredients

• 1 cup black or red quinoa, rinsed
• 2 cups water
• 1 pint cherry tomatoes
• 1 red pepper, chopped
• 1 cucumber, seeded and finely diced
• 1 bunch curly parsley, chopped
• 10 mint leaves, finely chopped
• one small red onion, diced
• 3 cloves garlic, minced
• juice of two lemons
• 1/4 cup olive oil (more to taste)
• 1/2 teaspoon dried oregano
• salt and pepper to taste
• splash of white wine vinegar or red wine vinegar (optional, add if you think it needs a little extra kick)

Preparation

Step 1

To make the quinoa, first rinse one cup of quinoa in a mesh colander under running water. That washes away the bitter saponins on the surface.
Dump the rinsed quinoa into a medium sized pan on the stove. Add two cups of water and bring the mixture to a boil.
Cover and simmer for fifteen to twenty minutes, until the water is absorbed. Once it’s done, remove from heat and fluff the quinoa with a fork.
Let the quinoa cool, then toss in the rest of your ingredients.
Add more olive oil, salt or pepper, and/or vinegar to taste.
If you have time, cover and let the salad chill in the refrigerator for a few hours or overnight, to let the flavors blend together.

Instructions