Quinoa Tabbouleh
photo credits: Claudia Chocano
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
Prep Time
15 minutesCook Time
10 minutesAdditional Time
5 minutesTotal Time
30 minutesIngredients
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.
