Quinoa Tabbouleh Recipe
Mint | lemon zest | cucumber | heirloom tomatoes | chick peas | roasted carrot vinaigrette.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Cook the Quinoa
In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit for 5 minutes.
Prepare the Salad
Fluff the quinoa with a fork and transfer it to a large bowl. Add the diced cucumber, heirloom tomatoes, chickpeas, chopped mint, and lemon zest. Stir gently to combine.
Make the Vinaigrette
In a small bowl, whisk together roasted carrot vinaigrette (prepared separately) and a pinch of salt and pepper.
Combine and Serve
Drizzle the vinaigrette over the quinoa salad and toss to coat evenly. Serve chilled or at room temperature.