Tabbouleh is a classic Middle Eastern salad. It’s usually made with couscous or cracked wheat, but quinoa is a great substitute and adds a lot more protein. This dish is extremely nourishing – the fresh herbs provide a ton of vitamins and minerals and we add tomato and cucumber for even more colorful nutrition.
- Bring 2 cups of cold water or vegetable stock to a boil in a saucepan. Add a generous pinch of salt and the washed quinoa. Cover the pan and lower the heat to a simmer. Cook for 12-15 minutes or until the water is absorbed and the spiral of the germ is visible. Turn off the heat and let the quinoa stand for 5 minutes. Then transfer to a plate to let cool.
- In small bowl salt the cucumber. Set aside to allow the salt to remove excess water.
- In a large bowl mix together the cooled quinoa and the onions. Add the parsley, mint, olive oil, and lemon juice. Mix well. Taste for salt and pepper. Pile onto a platter.
- Drain the cucumber and pat dry. Decorate the tabbouleh with the tomatoes, cucumber, and some parsley sprigs. Serve.
- 1 cup of quinoa, rinsed
- ⅓ cup finely chopped onion, or green onion
- 1 cup coarsely chopped flat leaf parsley
- ⅓ cup chopped mint
- ⅓ cup extra virgin olive oil
- ⅓ cup fresh lemon juice
- Sea salt and freshly ground black pepper, to taste
- ⅓ cup chopped cherry tomatoes
- ⅓ cup seeded diced cucumber