Tabouli Inspired Quinoa
Ingredients
- 1 ½ C quinoa, uncooked*
- 3 C water
- 250-280 g cucumber, diced
- 250-280 g tomato, diced
- 3 stems fresh parsley
- 4 TBSP lemon juice or 1 large lemon, juiced
- 2 TBSP olive oil
- ½ tsp. sea salt
- Pinch of black pepper to taste
- Optional, to taste: fresh scallions (green onions), mint*
Instructions
- Cook the quinoa according to the instructions and until it’s light and fluffy
- As the quinoa is cooking and cooling, finely dice the tomatoes and cucumbers, put them in a bowl, and set aside to sit for at least 10 minutes
- In a food processor or by hand, finely chop the parsley
- Fold the parsley and any of the optional ingredients into the cooked quinoa
- Drain the excess juice that accumulated at the bottom of the bowl of vegetables (so it won’t make the quinoa soggy), then fold into the quinoa
- In a bowl, combine the lemon juice (juice it directly into the bowl if using fresh), oil, sea salt, and black pepper, pour over the quinoa, and mix together
- Tabbouli is served cold, so let it chill in the fridge for at least 1 hour before eating
Notes
- *Quinoa: any color will work, or a tricolor mix — white is the most neutral tasting while red and black have a slightly nuttier, chewier texture and they’re thought to hold up well in cold dishes such as salads
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*Optional ingredients: conventionally, this is made with both mint and green onions, but as it can be tailored to your taste buds, mine do not have an affinity for any kind of onions nor particularly like the hint of mint in tabouli. However, if you have a taste for either, by all means incorporate them in; just like the other ingredients and herbs, dice to your liking and mix in as instructed at step 4.
- More or less cucumber, tomato, and parsley may be used
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Store in an airtight container in the fridge
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