Tabbouleh - Quinoa

Patsy Oburn

By
@Patssy

Typically Tabbouleh is made with crushed wheat (medium). I used quinoa as a healthy choice.


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Serves:

10

Prep:

1 Hr

Cook:

20 Min

Method:

Stove Top

Ingredients

1 c
quinoa, white
1/2 tsp
kosher salt
1/2 tsp
pepper
1/2 c
lemon juice, fresh
1 c
green onion, chopped
1
garlic clove
1 c
parsley, chopped
1/2 c
fresh mint, chopped
1/2 c
olive oil, extra virgin
1 pt
cherry tomatoes
1 large
english hothouse cucumber, thinly sliced
1 c
chicken broth, unsalted

Directions Step-By-Step

1
Cook quinoa: rinse well through strainer, then dry and toast in dry skillet to add flavor. Follow package directions; however, you can use the chicken broth to add flavor.
2
Whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
3
Combine quinoa, cucumber, tomatoes, herbs, and green onions in bowl; toss and coat with dressing, season to taste. Chill at least 1 hour. Can be made a day ahead.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Gluten-Free