My favorite salad. Full of crisp parsley and lemon juice, it’s tart and fresh tasting, with a tiny bit of sweet from the tomatoes and mint. I crave it on a regular basis, but don’t want to pay the $8.99/lb our local gourmet grocery store charges for their yummy version. Mine is better, anyway. This has no wheat, less oil, and it gets better as the flavors meld. Enjoy!
Quinoa Tabouli Recipe
- YIELD: 8 cups (16 Servings)
- PREP: 15 mins
- COOK: 15 mins
- READY IN: 30 mins
Ingredients
- 1 cup dry quinoa
- 1 large bunch fresh parsley chopped
- 20 fresh mint leaves chopped
- 2 tomatoes cut into 1/2 inch peices
- 1 cup green onion chopped
- 1/2 cup lemon juice fresh if you have it, but from concentrate works fine, too
- 1/3 cup olive oil
Instructions
- Cook the quinoa according to the package directions.
- While it is cooking, cut up all your herbs and veggies. Don’t forget the trick of cutting your herbs with a pizza wheel. It speeds things up a lot!
- Once the quinoa is cooked, put it in a wire strainer and run cold water over it. If you have lots of time, you could let it cool on its own. I am impatient, and want to eat my salad as soon as possible.
- Put everything in a bowl, and mix well. Be sure to stir it each time you serve it to redistribute the oil and lemon juice that are likely to drain to the bottom.
- CUISINE: Mediterrarean
- COURSE: Salad
- SKILL LEVEL: Beginner