Wednesday, June 7, 2017

Quinoa Tabbouleh

Quinoa is so quick and easy to prepare. Lately, I have been throwing it in my rice cooker and using the white rice setting and it comes out perfectly steamed and fluffy. This is a great salad to make ahead, because it holds up really well and the flavors continue to deepen with a little time. This salad is great with some baked or grilled tofu slices, with falafel and hummus, or grilled veggies.

Quinoa Tabbouleh


1 cup quinoa
2 cups water
pinch of salt

1 cup diced tomato
1 cup peeled and diced cucumber
1 10 oz can garbanzo beans, drained and rinsed

1 cup fresh mint leaves, chopped
1 cup fresh parsley, minced

Juice of 1 small lemon
1/8 - 1/4 cup olive oil
1/2 tsp salt
pepper to taste


Cook quinoa according to package directions. While the quinoa is cooking, chop the veggies and mince the herbs for the salad. Drain and rinse the garbanzo beans.

Once the quinoa is ready, fluff it with a fork and transfer it to a large mixing bowl. When it has cooled a little, add the veggies, herbs, and garbanzo beans. Drizzle on the lemon juice and olive oil, and add a little salt and pepper. Toss gently to combine, taste, and adjust the seasonings.

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