This recipe was so refreshing and filling! The flavors were super intense but I wish I had added more lime, parsley, and mint to it to make it even more delicious. I also think my ratio of quinoa to tomatoes and cucumbers was a little off...too much quinoa. The recipe is essentially exactly the same as the traditional tabbouleh made with bulgur. The only difference is that it calls for quinoa, which I liked because I think more people will likely have quinoa on hand and know how to prepare it than wheat bulgur. I also didn't rinse the quinoa and I've heard that rinsing it changes the flavor dramatically.
Quinoa Tabbouleh
- 1 cup of quinoa, rinsed well
- 2 tablespoons freshly squeezed lemon juice
- 1 garlic clove, minced
- 1/2 cup olive oil
- Freshly ground black pepper
- 1/2 teaspoon salt, plus more for taste
- 1 large cucumber, diced, chef's choice
- 1 pint cherry tomatoes, halved
- 2/3 cup chopped parsley
- 1/2 cup chopped mint
- 2 scallions thinly sliced
Preparation
- Prepare quinoa as directed on package or follow the simple directions below:
- Bring 1 cup quinoa, 1/2 teaspoon of salt, and 2 cups water to boil. Reduce heat to medium-low or to simmer, cover, let cook for 15-20 minutes or until tender. Take off heat and let stand for 5 minutes, uncovered. Fluff with fork and allow to cool completely before using.
- Combine olive oil and lemon in small bowl and add salt and pepper as desired.
- Chop up veggies and herbs and combine with cooled quinoa.
- Pour olive oil/lemon mixture over the quinoa mixture and stir thoroughly.
