Small Quinoa Tabouli Recipe
Italian parsley, quinoa, tomato, onion, cucumber. (8-12 Servings)
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Ingredients
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Grains
Vegetables
Herbs
Seasoning
Method
Preparation
- 1
Rinse Quinoa
Rinse 1 cup of quinoa under cold water in a fine mesh strainer to remove bitterness.
- 2
Cook Quinoa
In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
- 3
Chop Vegetables
While the quinoa is cooking, dice 2 medium tomatoes, 1 medium cucumber, and 1 small onion. Set aside.
- 4
Chop Parsley
Finely chop the bunch of Italian parsley and add it to the prepared vegetables.
Mixing
- 5
Combine Ingredients
In a large bowl, combine the cooked and cooled quinoa, diced tomatoes, cucumber, onion, and chopped parsley.
- 6
Add Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of salt, and 1 teaspoon of black pepper. Pour the dressing over the quinoa mixture.
- 7
Toss Salad
Gently toss all ingredients together until well combined. Adjust seasoning if necessary.
Serving
- 8
Serve
Chill in the refrigerator for at least 30 minutes before serving for flavors to meld. Serve cold or at room temperature.