Quinoa Tabbouleh
Summary
This salad can be served immediately but is best made the day before. To cool the quinoa quickly, spread it out on a baking sheet and refrigerate until cool.
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- Prep time
- 20 min
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- Servings
- 6 Servings
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- Serving size
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3/4 cup
Ingredients
Ingredients
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quinoa
- 1 cup
- 1 cup
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water
- 1 1/2 cup
- 1 1/2 cup
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Extra Virgin Olive Oil
- 1 tbsp
- 1 tbsp
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lemon (zested and juiced)
- 1
- 1
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tomatoes (finely diced)
- 1
- 1
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cucumber(s) (seeded and finely diced)
- 1
- 1
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fresh parsley (chopped)
- 1 cup
- 1 cup
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fresh mint (chopped)
- 1/2 cup
- 1/2 cup
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salt (optional)
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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Recommended for You
-
Cauliflower Tabbouleh
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Tabbouleh de quinoa
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Tabulé de coliflor
15 min6
Directions
Directions
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Rinse quinoa and then combine with 11/2 cups water. Bring to a boil then reduce to simmer. Cover and cook for 15 minutes or until all liquid is absorbed. Fluff with a fork and then cool completely.
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Combine cooled quinoa with olive oil, lemon zest, lemon juice, tomato, cucumber, parsley, mint, salt (optional), and ground black pepper. Refrigerate or serve.