Large Quinoa Tabouli Recipe

Time1h

Serves16

Italian parsley, quinoa, tomato, onion, cucumber. (16-20 Servings)

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Ingredients

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1
Rinse Quinoa
Place the quinoa in a fine mesh strainer and rinse under cold water for about 2 minutes to remove any bitterness.
2
Cook Quinoa
In a medium saucepan, combine the rinsed quinoa and 4 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.

3
Chop Tomatoes, Cucumber, and Onion
Dice the tomatoes, cucumber, and onion into small pieces. Place them in a large mixing bowl.
4
Prepare Parsley
Finely chop the Italian parsley, removing any thick stems. Add it to the bowl with the diced vegetables.

5
Combine Ingredients
Once the quinoa has cooled, add it to the bowl with the chopped vegetables and parsley.
6
Dress the Salad
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour the dressing over the quinoa mixture and toss gently to combine.

7
Chill and Serve
Cover the tabouli and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.