Quinoa Tabbouleh
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 8-10
Ingredients
  • 1 cup dry quinoa, rinsed, cooked, and cooled
  • 1 large cucumber, seeded and diced
  • 1-4 tablespoons minced parlsey
  • 1-4 tablespoons minced mint
  • Zest and juice of 2 small lemons
  • 3 tablespoons extra virgin olive oil
  • 1 bunch of scallions (green tops only) sliced thinly
  • salt and pepper, to taste
  • tomatoes (see note)
Instructions
  1. Combine cooked quinoa with cucumber, herbs, lemon zest and juice, olive oil, and scallions. Stir until combined and season with salt and pepper to taste. Store covered in refrigerator until ready to serve. Add diced tomatoes to taste just before serving.
Notes
The tabbouleh will store well in the refrigerator for several days, but the tomatoes taste better if added fresh. I add about ¼ cup diced tomatoes per serving to the tabbouleh as it's being served instead of mixing them into the recipe as I don't like the texture they take on if refrigerated.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2013/04/getting-your-grains-quinoa-tabbouleh/