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Healthy Grains: Quinoa Tabouli

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Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup dry quinoa rinsed, drained and cooked according to package instructions
  • 2 cups chopped tomatoes about 2 large
  • 1 1/2 cups chopped cucumbers
  • 1/2 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
  • 1/3 scant cup freshly squeezed lemon juice about 3 lemons
  • 1 garlic clove grated
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Koser salt
  • 1/4 teaspoon pepper

Method
 

  1. 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.
  2. 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.