Quinoa Tabbouleh

Recipe adapted from Cookie and Kate.

Ingredients:

Tabbouleh Salad:

• 1 c. quinoa, rinsed
• 1 1/2 c. cucumbers, diced
• 1 1/2 c. tomatoes, diced
• 3/4 tsp. salt
• 2 bunches of curly parsley
• 1/3 c. mint
• 3 green onions, thinly sliced

Dressing:

• 1/3 c. olive oil
• 5 TBSP lemon juice
• 1 garlic clove, grated
• 1/2 tsp. salt
• Honey, to taste

Directions:

1. Cook Quinoa: Rinse quinoa and cook according to package, and set aside to cool.
2. Salt Cucumbers and Tomatoes: In a medium bowl, add the diced cucumbers and tomatoes along with 3/4 tsp. salt. Stir and let mixture rest for at least 10 minutes.
3. Dressing: Combine all the dressing ingredients in a jar with a lid and shake vigorously to combine. Taste and adjust seasoning and set aside.
4. Chop Parsley and Mint: Cut off thick stems of the parsley, and add the parsley and mint to the food processor and blitz until coarsely chopped.
5. Drain Cucumbers and Tomatoes: After at least 10 minutes, drain the cucumbers and tomatoes and discard the liquid.
6. Combine Tabbouleh: To a large bowl, add cooled quinoa, chopped parsley and mint, green onions, drained cucumbers and tomatoes, and dressing, and toss to combine. Taste and adjust seasoning.

Print

Quinoa Tabbouleh

Recipe by RC

Ingredients

• Tabbouleh Salad

• 1 c. quinoa, rinsed

• 1 1/2 c. cucumbers, diced

• 1 1/2 c. tomatoes, diced

• 3/4 tsp. salt

• 2 bunches of curly parsley

• 1/3 c. mint

• 3 green onions, thinly sliced

• Dressing

• 1/3 c. olive oil

• 5 TBSP lemon juice

• 1 garlic clove, grated

• 1/2 tsp. salt

• Honey, to taste

Directions

• Cook Quinoa: Rinse quinoa and cook according to package, and set aside to cool.
• Salt Cucumbers and Tomatoes: In a medium bowl, add the diced cucumbers and tomatoes along with 3/4 tsp. salt. Stir and let mixture rest for at least 10 minutes.
• Dressing: Combine all the dressing ingredients in a jar with a lid and shake vigorously to combine. Taste and adjust seasoning and set aside.
• Chop Parsley and Mint: Cut off thick stems of the parsley, and add the parsley and mint to the food processor and blitz until coarsely chopped.
• Drain Cucumbers and Tomatoes: After at least 10 minutes, drain the cucumbers and tomatoes and discard the liquid.
• Combine Tabbouleh: To a large bowl, add cooled quinoa, chopped parsley and mint, green onions, drained cucumbers and tomatoes, and dressing, and toss to combine. Taste and adjust seasoning.