Quinoa Tabbouleh Salad
This is my newest addiction. It is so good! I have always loved tabbouleh salad, even long before my health journey began. A plate full of falafel, tabbouleh, and dolmas was, and still is, one of my very favorite meals. So, when my husband and I decided to try gluten-free for a while, I assumed that I would have no choice but to give up my good friend, tabbouleh. But, now I don't have to! I found a delicious substitute for the bulgur wheat - quinoa! It tastes wonderful, and adds a lot of extra nutritional value toward your daily protein goal. And, hey, remember all that fresh mint I told you about in my garden? Well, I have fresh Italian parsley growing out there too. So, badda bing. Scrumptious tabbouleh is mine once again! Give it a try.
Total Steps
5
Ingredients
11
Tools Needed
3
Related Article
http://mothermayhave.com/2010/02/16/corn-bread-salad/Ingredients
- 1 cup uncooked quinoa
- 2 cup water
- 4 green onions, chopped
- 1 tomato, diced
- 1/2 large cucumber, diced
- 1/4 cup loosely packed fresh mint, finely minced
- 1/8 cup fresh parsley, finely minced
- 3 tablespoons olive oil
- 1/4 cup lemon juice(optional)
- 1 teaspoon garlic powder
- freshly cracked black pepper(optional)
Instructions
Step 1
Bring water to a boil in a medium saucepan. Add quinoa and stir. Cover and reduce heat to medium-low, allowing quinoa to simmer until all water is cooked off. Stir occasionally. Allow to cool.
Step 2
Place cooled quinoa into a large bowl, preferably one with an airtight lid.
Step 3
Add all remaining ingredients to the bowl and gently stir until very well-mixed. Cover and refrigerate.
Step 4
Stir again before serving.
Step 5
Store, covered, in the refrigerator. Best served on the first day for optimal freshness.