Quinoa Tabbouleh
Prep Time
Serves
Cooking Mode
1 ½ cups uncooked quinoa
2 medium ripe-on-the-vine tomatoes, cut into 1/4-inch (5 mm) cubes
1 cup chopped fresh parsley
½ medium English cucumber, cut into 1/4 inch (5 mm) cubes
⅓ cup finely chopped fresh mint
⅓ cup extra virgin olive oil
2 tsp finely grated lemon zest
3 tbsp fresh lemon juice
1 tsp ground cumin
1 tsp paprika
pinch cayenne pepper
salt and black pepper to taste
1 ½ cups uncooked quinoa
2 medium ripe-on-the-vine tomatoes, cut into 1/4-inch (5 mm) cubes
1 cup chopped fresh parsley
½ medium English cucumber, cut into 1/4 inch (5 mm) cubes
⅓ cup finely chopped fresh mint
⅓ cup extra virgin olive oil
2 tsp finely grated lemon zest
3 tbsp fresh lemon juice
1 tsp ground cumin
1 tsp paprika
pinch cayenne pepper
salt and black pepper to taste
Directions
1Place 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
2Spoon 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.
3Options: 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.
Disclaimer
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Personal Note
Personal Note
