Quinoa Tabbouleh

"So refreshing ~ the quinoa adds a nice touch!"
2/3 cup quinoa, uncooked
2 tablespoons fresh lemon juice
2 garlic cloves, crushed and finely chopped
1/2 cup olive oil
1 small zucchini or 2 Persian cucumbers, quartered and sliced (I prefer zucchini because it stays fresher longer)
20 cherry tomatoes, halved
1 1/2 cup flat-leaf parsley, chopped
1/2 cup fresh mint, chopped
2 scallions, thinly sliced
Sea salt and pepper to taste

1.     In a medium saucepan combine 1 1/4 cups water, quinoa and a dash of salt to a boil.  Reduce heat and simmer for about 10 minutes.  Remove from heat and let sit for 5 minutes.  Drain any excess water and put quinoa in a large mixing bowl to cool.

2.     In a small bowl combine lemon juice, garlic and olive oil.  Season to taste with salt and pepper.

3.     Add the zucchini/cucumber, tomatoes, parsley, mint, and scallions to the quinoa.  Gently toss to combine all ingredients.

4.     Drizzle the lemon/olive oil mixture over the tabbouleh.  Gently toss to ensure the dressing is distributed evenly.

5.     Serve and enjoy!


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