April 1, 2015

Quinoa Tabbouleh

The SEA SALT Recipes, Salads cold, Mediterranean, Quinoa Tabbouleh, Recipe, Salad, The Sea Salt, vegan, vegetarian 2 Comments

I have gotten in trouble before for altering recipes in class. So I don’t do that anymore.

In class.

I love tabbouleh (classic Mediterranean salad), but I don’t really love bulgar. Nor do it ever have it in my pantry.

This classic recipe is just crying out to be made with quinoa. So I answered that age-old cry with my recipe for Quinoa Tabbouleh.

Simple, light and vibrant with fresh lemon and parsley, I think you will be in love.

Perfect for Spring. Enjoy!

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Quinoa Tabbouleh

Ingredients:

• 1 cup of uncooked quinoa, cooked and cooled (Ricemaker is always the way to go)
• Juice of 1 fresh lemon
• 2 Tbsp EVOO
• 1/2 tsp sea salt
• 1 English cucumber, partially peeled, and diced
• 2 tomatoes, diced
• 1/4 cup finely chopped red onion
• 1 cup finely chopped fresh parsley
• (also good with about 1/2 cup chopped mint in addition to parsley)

Directions:

1. Combine cooled quinoa with lemon, EVOO and salt.
2. Add the rest of the veggies and parsley and combine.
3. Season with more lemon or salt if needed.
4. Refrigerate until ready to eat, or enjoy immediately.

 

Yum