This protein power bowl is perfect with September’s tomatoes. Quinoa Tabbouleh’s contrasting colors, bright flavors and varying textures make it a wonderful side dish for a dinner party … and the leftovers are perfect for a salad-in-a-jar lunch the next day. You can beef it up by adding some leftover chicken, steak or fish to the salad.

Quinoa Tabbouleh

Name: Quinoa Tabbouleh
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 cup quinoa, rinsed well; ½ tsp sea salt + 1 tsp sea salt; 1 cucumber, seeded & chopped; 1 pint cherry tomatoes, halved; 1 scallion, thinly chopped; 2 lemons, juiced & zested

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Quinoa is an ancient grain that is packed with protein. This protein power bowl can be a side dish or meal unto itself.

Prep Time

15 minutes

Cook Time

10 minutes

Additional Time

5 minutes

Total Time

30 minutes

Ingredients

Yield: 8 servings

1 cup quinoa, rinsed well
½ tsp sea salt + 1 tsp sea salt
1 cucumber, seeded & chopped
1 pint cherry tomatoes, halved
1 scallion, thinly chopped
2 lemons, juiced & zested

Instructions

Step 1

Bring quinoa, 1/2 tsp salt, 1 1/4 C water to a boil in a medium sauce pan over high heat.

Reduce heat to medium-low, cover & simmer, until quinoa is tender (about 10 minutes).

Remove from heat & let stand, covered, for 5 minutes.

Fluff with a fork.

Step 2

Whisk lemon juice + zest, olive oil, garlic & scallions in a bowl.

Season with salt & pepper.

Step 3

Combine quinoa, cucumbers, tomatoes, herbs (parsley & mint) and scallions in a large bowl.

Drizzle dressing over and stir all ingredients together.

Notes

Short Cut: Make this ahead of time and refrigerate. The flavors are enhanced after sitting for a day.