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Quinoa Tabbouleh

Serves: 6-8

Difficulty:  Easy

Prep Time: 10 Minutes

Cook Time: 15 Minutes (Cooling time: 30 min to 1 hr)

This tasty salad could easily be the main course! It’s a great way to showcase quinoa in a familiar recipe.

2 cups veggie broth or water

1 cup quinoa

1 pinch salt

2 tbs to 1/4 cup olive oil

1/2 teaspoon sea salt

1/4 cup lemon juice

3 tomatoes, diced

1 cucumber, diced

2 bunches green onions, diced

2 carrots, grated

1 cup fresh parsley, chopped

In a saucepan bring veggie broth/water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 10-15 minutes. Allow to cool to room temperature. In a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Notes

Quarter cherry tomatoes for a nice presentation.

Add two cloves of crushed or minced garlic to add a little extra punch.

Try using cilantro instead of parsley, or use half cilantro, half parsley.

Veggie broth might give this a heartier flavor, but water works great if no veggie broth is on hand.

You can place the quinoa in the refrigerator to accelerate cooling.