Quinoa Tabbouleh
We love this quinoa tabbouleh on a hot summer day. Quinoa has a much nicer taste than bulgur and it's gluten-free so everyone can enjoy this Middle Eastern salad. The longer you let the tabbouleh sit, the better it tastes.
We love this quinoa tabbouleh on a hot summer day. Quinoa has a much nicer taste than bulgur and it's gluten-free so everyone can enjoy this Middle Eastern salad. The longer you let the tabbouleh sit, the better it tastes.
Ingredients
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2 cups water
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1 cup quinoa
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1 pinch salt
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¼ cup olive oil
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½ teaspoon sea salt
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¼ cup lemon juice
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3 tomatoes, diced
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1 cucumber, diced
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2 bunches green onions, diced
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2 carrots, grated
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1 cup chopped fresh parsley
Method
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Bring water to a boil in a medium saucepan; add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
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Meanwhile, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, and parsley in a large bowl; stir in cooled quinoa.
