Quinoa Tabbouleh
Prep Time
Cooking Mode
1½ cups cup quinoa
2½ cups cup water
2 tomatoes (¼-inch)
5-mm (¼-inch) tomates
250 mL cup chopped fresh parsley (¼-inch)
½ cucumber
2-3 cucumbers
5-mm (¼-inch) cubes
80 mL cup finely chopped fresh mint
80 mL cup extra virgin olive oil
10 mL tsp. finely grated lemon rind
about ½ about 1/2 of a lemon
3 tbsp. Tbsp fresh lemon juice
about ¾ about 3/4 of a lemon
1 tsp. tsp ground cumin
1 tsp. tsp paprika
a pinch cayenne pepper
to taste salt and pepper
1½ cups cup quinoa
2½ cups cup water
2 tomatoes (¼-inch)
5-mm (¼-inch) tomates
250 mL cup chopped fresh parsley (¼-inch)
½ cucumber
2-3 cucumbers
5-mm (¼-inch) cubes
80 mL cup finely chopped fresh mint
80 mL cup extra virgin olive oil
10 mL tsp. finely grated lemon rind
about ½ about 1/2 of a lemon
3 tbsp. Tbsp fresh lemon juice
about ¾ about 3/4 of a lemon
1 tsp. tsp ground cumin
1 tsp. tsp paprika
a pinch cayenne pepper
to taste salt and pepper
Directions
1Place quinoa and water in a medium-sized pot and bring to a boil.
2Cover pot, lower heat to medium-low and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated.
3Spoon quinoa into a salad bowl and cool to room temperature.
4Add remaining ingredients and toss to combine.
5Cover and refrigerate salad until needed. Toss again before serving.
6Add 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.
Disclaimer
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Personal Note
Personal Note