Wednesday, June 12, 2013

Quinoa Tabbouleh Salad

I grew up eating Tabouleh. It was served often at meals and family gatherings. It's light, easy to make and healthy. I was happy to see a version incorporate quinoa. Really is the latest it grain isn't it. The recipe from Closet Cooking is delicious. I also threw in some olives. Yum.

Quinoa Tabbouleh Salad  from Closet Cooking
A light and fresh tabbouleh salad with quinoa, tomatoes, cucumbers and loads of fresh parsley and mint in a bright lemon dressing.

Makes 4+ servings
  • 2 cups water
  • 1 cup quinoa, rinsed
  • 1 cup tomato, diced
  • 1 cup cucumber, diced
  • 1/2 cup parsley, chopped
  • 1/4 cup mint, chopped
  • 1/4 cup green onions, chopped
  • 1/4 cup lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon cumin, toasted and ground (optional)
  • salt and pepper to taste
  1. Bring the water and quinoa to a boil, reduce the heat and simmer until the quinoa is tender and the liquid has all been absorbed, about 17-20 minutes and let cool.
  2. Mix the quinoa, tomato, cucumber, parsley, mint and green onion.
  3. Mix the lemon juice, olive oil, cumin, salt and pepper and toss with salad.

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