Quinoa Tabbouleh Salad

I'm starting to explore with Quinoa. Wow, it's delicious and a fabulous alternative to rice or pasta. I found a recipe on Pinterst from With Style & Grave that looked great and was very similar to a recipe that I adore from the Noble Pig. Thus I tweaked it a bit for my own liking and added a few things.



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.

Enjoy!

2 comments:

  1. yum! i'm about to experiment making qunioa and kale cakes (like your crab cakes), I'll keep you posted and let you know how they go:)

    -Anna

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    Replies
    1. Kale Cakes sound amazing! Let me know when you make them! kristen@kristenstrauss.com

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