Quinoa Tabbouleh

Quinoa Tabbouleh

Quinoa Tabbouleh

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the Quinoa:

  • 2

    tablespoons canola oil

  • ½

    onion, diced

  • cups quinoa, rinsed under cold running wa-ter for 10 minutes

  • 3

    cups water

  • 1

    clove garlic

  • 1

    bay leaf

  • 1

    sprig thyme

  • 2

    teaspoons salt

  • 2

    tablespoons olive oil

  • Zest and juice of one lemon

  • For the Salad:

  • ½

    cup diced feta cheese

  • ½

    cup diced cucumber

  • ½

    cup diced tomatoes

  • 3

    tablespoons chopped fresh parsley

  • 1

    tablespoon chopped fresh dill

  • 1

    teaspoon lemon zest

  • Fresh ground pepper to taste

Directions

In medium pot over low heat, combine oil and onion. Cook until onion is translucent, about 3 minutes. Add quinoa and stir to coat with oil. Add water, increase the heat and bring to a boil. Add garlic, bay leaf, and thyme. Cover and simmer about 25-30 minutes. Add salt, oil, lemon zest, and juice. Fluff with a fork. Remove from heat and let sit covered about 10 minutes. Remove and discard garlic, bay leaf, and thyme sprig. Once cooled, transfer to serv-ing bowl. Add salad ingredients and season to taste. Serve chilled or at room temperature


Nutrition

Facebook Conversations