Quinoa Tabbouleh Recipe

By mistynoelle13

Ingredients

• 1/2 cup quinoa, rinsed and drained
• 1/4 tsp salt
• 2 cups minced fresh parsley leaves, from one large bunch
• 1 cup minced fresh mint leaves
• 2 ripe tomatoes, cored, seeded and finely chopped
• 1 small onion, minced
• 1/2 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• zest of one lemon
• salt and pepper to taste

Details

Servings 6

Preparation

Step 1

1. Bring a scant cup of water to boil in a medium saucepan. Add 1/4 tsp salt and the rinsed quinoa. Cover pan, reduce heat to low and cook for 20 minutes, or until water is absorbed and quinoa is soft. Remove from heat.

2. Place a paper towel or clean dish towel over the top of the saucepan and replace the lid. Let sit for 10 minutes, then spread the quinoa on a clean baking sheet to cool. You can prepare the quinoa in advance and refrigerate until ready to make the tabbouli.

3. To prepare the salad: In a large bowl combine the quinoa, parsley, mint, tomatoes, onion and lemon zest.

4. Toss gently to blend. In a small bowl whisk together the olive oil and lemon juice and toss with the salad. Season to taste with salt and pepper.