Quinoa Taboule Recipe

By pumpkinpassion

Ingredients

• Dressing:
• 1 cup quinoa
• 2 cups chicken stock or water for vegetarian
• 1 cup grape tomatoes, sliced in half
• 1 cup arugula, firmly packed
• ½ cup dried tart cherries (Trader Joe’s)
• ½ cup almonds, slivered or whole, and toasted
• ¼ cup Italian flat leaf parsley, minced
• 1 tablespoon lemon juice, fresh squeezed
• 3 tablespoons grape seed oil
• 1 tablespoon honey
• Salt and pepper to taste

Preparation

Step 1

Bring stock or water to boil, season with salt and pepper to your liking. Add quinoa to liquid, lower heat to a simmer and cover for 15-20 minutes. Pour quinoa onto a platter or cooking sheet to cool. To make dressing, place lemon juice, honey, oil, season with salt and pepper in a bowl and whisk together and set aside. Place cooled quinoa into a large bowl, add tomatoes, arugula, cherries, almonds, parsley, and drizzle as much dressing to your liking. Mix thoroughly, taste for seasoning, add salt and pepper if needed and add more dressing if too dry.