1 cup dry quinoa, rinsed, drained and cooked according to package instructions
2 cups chopped tomatoes, about 2 large
1½ cups chopped cucumbers
½ cup chopped onion (can substitute green onions)
1 cup fresh mint leaves, finely chopped
2 cups fresh Italian parsley, finely chopped
Dressing:
3 Tablespoons olive oil
⅓ scant cup freshly squeezed lemon juice (about 3 lemons)
1 garlic clove, grated
½ teaspoon ground cumin
½ teaspoon Koser salt
¼ teaspoon pepper
Instructions
Combine quinoa and water in a medium saucepan and bring to a boil. Reduce heat to simmer, cover and cook for 10-15 minutes or until all water is absorbed. Transfer to a large bowl to cool while you prep other ingredients.
Add chopped tomatoes, cucumbers, onions and fresh herbs to cooked, cooled quinoa. In a small bowl, whisk together ingredients for dressing. Pour over quinoa salad and toss to combine. Refrigerate for a couple hours to chill slightly. Serve room temperature or cold.
Notes
If you want to make this the traditional way, just substitute 1 cup of bulgur for quinoa and cook per package directions. Adjust the seasonings as needed. You can always add more or less vegetables or herbs depending on your preferences.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/healthy-grains-quinoa-tabouli/