Quinoa Tabbouleh
Prep Time: 20 minutes
Cooking Time: 15 minutes
Yeilds: 4 servings
Category: Grains
Ingredients:
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1 cup Quinoa
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1 cucumber, diced
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1 pint, cherry or grape tomatoes, halved
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2 tablespoons fresh lemon juice
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1 clove garlic, minced
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½ cup extra-virgin olive oil
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â…” cup flat-leaf parsley, chopped
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½ cup fresh mint, chopped
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2 scallions, thinly sliced
Source: Deanna Snyder, RN
Directions:
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Bring quinoa, ½ teaspoon salt and 2 cups water to a boil in a medium saucepan over high heat. Reduce to low, cover and simmer until quinoa is tender, about 15 minutes. Remove from heat and let stand, covered for 5 minutes. Fluff with fork. Allow to cool completely or make the night before and store in refrigerator.
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Meanwhile....whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season with salt and pepper to taste.
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In a large bowl, add quinoa, herbs, cucumber, tomatoes, scallions, and olive oil mixture.