Quinoa Tabbouleh

By angelahon

Quinoa Tabbouleh

Ingredients

• For the Quinoa:
• 2 tablespoons canola oil
• 1/2 onion, diced
• 1 1/2 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:
• 1/2 cup diced feta cheese
• 1/2 cup diced cucumber
• 1/2 cup diced tomatoes
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 teaspoon lemon zest
• Fresh ground pepper to taste

Preparation

Step 1

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