tabbouleh with toasted quinoa

Name: Tabbouleh with Toasted Quinoa
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1 1/2 cup(s) quinoa; 1 3/4 teaspoon(s) fine sea salt, divided; 1/3 cup(s) olive oil; 3/4 cup(s) fresh lemon juice (approx. 4 small lemons); 2 clove(s) garlic, minced (approx 2 tsp); 1/2 teaspoon(s) freshly ground black pepper; 2 cup(s) diced tomatoes or quartered cherry tomatoes; 1 1/2 cup(s) chopped parsley; 3 - persian cucumbers, unpeeled (or can use an english cucumber); 4 - green onions, thinly sliced (approx. 1 cup); 1/2 cup(s) fresh mint leaves, chopped

(3 RATINGS)

10 Pinches 2 Photos

Daily Inspiration S

Deep In The Heart of, TX

Updated on Feb 10, 2018

Tabbouleh is generally made with bulgur wheat, but the quinoa is a nice change of pace. Taste and adjust seasonings before serving the salad.

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 1/2 cups quinoa
1 3/4 teaspoons fine sea salt, divided
1/3 cup olive oil
3/4 cup fresh lemon juice (approx. 4 small lemons)
2 cloves garlic, minced (approx 2 tsp)
1/2 teaspoon freshly ground black pepper
2 cups diced tomatoes or quartered cherry tomatoes
1 1/2 cups chopped parsley
3 - persian cucumbers, unpeeled (or can use an english cucumber)
4 - green onions, thinly sliced (approx. 1 cup)
1/2 cup fresh mint leaves, chopped

How To Make tabbouleh with toasted quinoa

Step 1

Rinse quinoa in a strainer under cool water. Drain well.

Step 2

Heat a large skillet over medium heat and toast quino for approximately 10 minutes or until all the moisture evaporates - stir constantly with a wooden spoon. Quinoa should be fragrant and golden.
Step 3

Bring 2 1/2 cups water to a boil in a saucepan. Add 1/4 tsp. salt - then add quinoa. Return to a boil, reduce heat to medium-low and cover the pan. Simmer approx. 20 minutes or until quinoa is tender and water is absorbed. Fluff with a fork and place quinoa in a large wide bowl to cool
Step 4

Whisk together oil, lemon juice, garlic, pepper and remaining 1 1/2 tsp. salt. set aside. Place tomatoes, parsley, cucumbers, green onions and mint into the cooled quinoa.
Step 5

Pour dressing over the top and toss to coat. Serve at room temperature or cover and refrigerate until ready to serve.
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

Comment & Reviews

Just A Pinch Sweepstakes