Quinoa Tabouli
This versatile salad makes a delicious vegetarian sandwich filling, too. Stuff a whole-wheat pita with hummus, dolmades or falafel patties and add a scoop of tabouli. Garnish with lemon wedges or plain yogurt.
Ingredients
- 1 C quinoa , rinsed in sieve until water runs clear
- 3 C water
- 1 bunch parsley , rinsed well, stems removed, and minced
- 1 large cucumber , seeded and diced
- 1 large tomato , diced
- 4 scallions , diced
- ¼ C fresh mint , minced
- 1/3 to 1/2 C fresh lemon juice
- 1 clove garlic , minced
- ¼ C olive oil
- pinch each of salt and ground black pepper
Instructions
- In a 3-quart sauce pan, boil 3 cups of water. Stir in the quinoa. Reduce heat to a simmer, cover and cook for about 15 minutes or until quinoa is tender. Drain the cooked quinoa and let it cool.
- In a large bowl, mix together the prepared parsley, cucumber, tomato, scallions, mint, lemon juice, garlic and olive oil. Add the cooled quinoa and season with salt and pepper.