Quinoa Tabbouleh
Quinoa Tabbouleh

Preparation time 25 minutes

Total time: 40 minutes

Ingredients

  1. 375 mL (1½ cups) quinoa
  2. 625 mL (2½ cups) water
  3. 2 medium tomatoes, cut into 5-mm (¼-inch) cubes
  4. 250 mL (1 cup) chopped fresh parsley
  5. ½ medium English cucumber or 2-3 Lebanese cucumbers, cut into 5-mm (¼-inch) cubes
  6. 80 mL (⅓ cup) finely chopped fresh mint
  7. 80 mL (⅓ cup) extra virgin olive oil
  8. 10 mL (2 tsp.) finely grated lemon rind (about 1/2 of a lemon)
  9. 45 mL (3 tbsp.) fresh lemon juice (about 3/4 of a lemon)
  10. 5 mL (1 tsp.) ground cumin
  11. 5 mL (1 tsp.) paprika
  12. A pinch cayenne pepper
  13. To taste, salt and pepper

Directions

  1. Place quinoa and water in a medium-sized pot and bring to a boil. 
  2. Cover pot, lower heat to medium-low and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated. 
  3. Spoon quinoa into a salad bowl and cool to room temperature. 
  4. Add remaining ingredients and toss to combine. 
  5. Cover and refrigerate salad until needed. Toss again before serving. 

Chef’s secret:

Add 125 mL (½ cup) finely chopped red onion and/or 125 mL (½ cup) pitted black olives. Instead of mint, try chopped fresh basil or fresh oregano. Can be made few hours ahead.

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