Quinoa Tabbouleh

  • Prep Time 25 min
  • Total Time 40 min
  • Serves: 8 to 10

Ingredients

  • 1 1/2 cups uncooked quinoa 375 mL
  • 2 medium ripe-on-the-vine tomatoes, cut into 1/4-inch (5 mm) cubes
  • 1 cup chopped fresh parsley 250 mL
  • 1/2 medium English cucumber, cut into 1/4 inch (5 mm) cubes
  • 1/3 cup finely chopped fresh mint 75 mL
  • 1/3 cup extra virgin olive oil 75 mL
  • 2 tsp finely grated lemon zest 10 mL
  • 3 tbsp fresh lemon juice 45 mL
  • 1 tsp ground cumin 5 mL
  • 1 tsp paprika 5 mL
  • pinch cayenne pepper
  • salt and black pepper to taste

Directions

  • Step 1

    Place quinoa and 2-1/2 cups (625 mL) water in a medium-sized pot and bring to a boil. Cover the pot, lower heat to medium-low and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated

  • Step 2

    Spoon quinoa into a salad bowl and cool to room temperature. Add remaining ingredients and toss to combine. Cover and refrigerate salad until needed. Can be made few hours ahead. Toss again before serving.

  • Step 3

    Options: Add 1/2 cup (125 mL) finely chopped red onion and/or 1/2 cup (125 mL) pitted black olives. Instead of mint, try chopped fresh basil or fresh oregano.

Nutrition Facts

  • Nutrition Description Per Serving:
  • Calories 173
  • Fat 10.1 g
  • Saturated Fat 1.2 g
  • Carbs 20.5 g
  • Protein 4.1 g
  • Fibre 2.8 g
  • Sodium 13 mg