Quinoa Tabbouleh

Like Regular Tabbouleh, but With More Protein!

Serves 4
1/2 C. Quinoa
1 C. Water
1 Bunch of Flat Leaf Parsley
2 Large, or 4 Roma Tomatoes
1/4 Sweet onion
2 Tbsp. Olive Oil
Juice of One Lemon
Salt to Taste

In a mesh colander, rinse the quinoa until the water runs clear. Soak the quinoa in hot water for 5 minutes, then rinse once more (this helps to remove the hulls, which can make the quinoa bitter). Combine the quinoa and water in a pot and bring to a boil. Reduce to a simmer and cook until the quinoa is tender and the water is absorbed (about 20-30 minutes). Once done, take the lid off and allow the quinoa to cool. While the quinoa is cooking, prepare the rest of the ingredients.
Dice the onion and tomato into small pieces and add to a large bowl. Pluck the leaves off of the parsley and chop into very fine pieces and add to the tomato and onion. Add the cooled quinoa and stir. Add the lemon, olive oil and salt and stir again. You can eat the tabbouleh right away, but it's even better if you let it sit overnight.


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