Ingredients for Quinoa Tabouleh
- 1 cup quinoa
- Fresh Parsley
- 1/2 cup finely chopped tomatoes
- Lemon, Juice Of
- Extra Virgin Olive Oil
- Garlic Cloves
- Of Fresh Mint
- Rocket
- Sumac
- Cracked Black Pepper
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How to Make Quinoa Tabouleh
- Rinse 1 cup quinoa under cold water until the water runs clear.
- Combine 1 cup quinoa and 2 cups water in a saucepan. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is cooked through.
- Fluff the cooked quinoa with a fork and spread it out on a baking sheet to cool completely.
- Finely chop 1 cup fresh parsley, 1/2 cup fresh mint, and 1/4 cup fresh green onion.
- In a large bowl, combine the cooled quinoa, chopped herbs, 1/2 cup finely chopped tomatoes, 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Gently toss to combine all ingredients.
- Taste and adjust seasoning as needed. Add more lemon juice for extra tang or olive oil for richness.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with extra herbs and a squeeze of lemon juice before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
8g
Carbs
13g
