Quinoa Tabbouleh Salad
Printable Version click here.
- 1 cup Quinoa
- 1 1/2 cups water
- 2 t. salt
- 1 t. pepper
- 1/2 cup lemon juice
- 1/2 t. ground cumin
- 1/4 cup extra virgin olive oil
- 1/4 cup cilantro, finely chopped
- 1/4 cup mint, finely chopped
- 6-8 scallions, white and light green parts, chopped
- 1 red bell pepper
- 1 cup cherry tomatoes, halved
- 1 cup cucumber,diced
- 1 cup zucchini, diced
- 1/2 cup sliced black olives (optional)
- 1/2 cup crumbled feta (optional)
Rinse Quinoa - Put 1 cup Quinoa in a medium sauce pan and fill with water, swish around and strain with the lid as much water as you can. Repeat 2-3 times. I've read that if you do not rinse the Quinoa that it will have a slight bitter taste to it. It's not essential to get every drip-drop of water when rinsing because it's cooked in water anyways. I wouldn't bother with a fine strainer, seems more of a pain than anything. The lid to the pot worked great for me.
After you rinse your Quinoa, add 1 1/2 cups water and 1 t. salt, bring to a boil, cover, reduce heat and simmer for 15-20 minutes. There should be no excess water in the pot.
Meanwhile mix olive oil, lemon juice, other 1 t. salt, cumin, and black pepper
When Quinoa is done cooking, transfer to a bowl and drizzle olive oil mixture on top. Mix thoroughly then add the rest of the ingredients.