Tabbouleh - Quinoa

Name: Tabbouleh - Quinoa
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Middle Eastern
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

By Patsy Oburn
@Patssy

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

Rating:

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Comments:

2 Comments

Serves:

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
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How to Make Tabbouleh - Quinoa

Step-by-Step

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.
Whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
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.

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About Tabbouleh - Quinoa

Course/Dish: Other Salads

Main Ingredient: Vegetable

Regional Style: Middle Eastern

Dietary Needs: Gluten-Free

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