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.
1. 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.
2. In small bowl salt the cucumber. Set aside to allow the salt to remove excess water.
3. 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.
4. Drain the cucumber and pat dry. Decorate the tabbouleh with the tomatoes, cucumber, and some parsley sprigs. Serve.
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