lemony quinoa tabbouleh
From Delicious Living and a couple changes here and there. I substituted a Meyer lemon in place of standard Eureka. "Quinoa stands in for traditional bulgur in this gluten-free grain salad. Like the original, it’s packed with parsley, which detoxes the kidneys and prevents water retention. The light, lemony dressing loosens mucus and draws toxins from the liver."
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/2 cup golden quinoa (rinsed well and drained)
- 1 cup water or unsalted vegetable broth
- 1 1/2 cups curly parsley, rinsed and dried well in a salad spinner then finely chopped
- 4 - scallions (thinly sliced crosswise)
- 1 cup grape tomatoes or cherry tomatoes (halved or quartered depending on size)
- 2 tablespoons fresh mint, minced (*fresh* only!)
- - juice of 1/2 lemon, about 2 tablespoosn (to taste)
- 1 large garlic clove, peeled and finely minced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground sumac
- pinch ground cinnamon
How To Make lemony quinoa tabbouleh
-
Step 1Combine quinoa and water or broth in a medium saucepan; bring to a boil, reduce heat, cover, and cook on medium-low for 20 minutes, or until all water is absorbed and quinoa is fluffy. Transfer to a plate to cool completely.
-
Step 2Combine parsley, scallions, tomatoes, and mint in a medium bowl; stir in cooled quinoa. In a small bowl, whisk together lemon juice and garlic. Whisk in olive oil and season to taste with cayenne pepper and sea salt. Pour dressing over quinoa mixture and toss well. Refrigerate for 1–2 hours and serve chilled.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Tag:
#Healthy
Ingredient:
Rice/Grains
Diet:
Vegan
Culture:
Middle Eastern
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes