Quinoa Tabouli
Light and refreshing quinoa tabouli will also fill you up! Quinoa is high in protein and fiber and is actually a seed natively grown in the Andes mountains of South America, though due to increasing popularity, it’s being grown now all over the world.
Quinoa Tabouli
Adapted from "May All Be Fed" by John Robbins
Servings 8
Equipment
- Sauce pan
Ingredients
- 1 C Quinoa rinsed well
- 2 C Water
- 2 Tomatoes, medium sized, diced small
- 6 Green onions, sliced into rounds
- 1 Cucumber, peeled, seeded and cubed
- 1 Green bell pepper, chopped
- 1 C Parsley, finely chopped
Sauce
- ⅓ C Lemon juice, fresh
- ⅓ C Olive oil
- 1 Garlic clove, minced or pressed
- 1 t Salt
- dash Cayenne pepper
- Salt & pepper, to taste
Instructions
- Rinse quinoa well in a wire strainer to remove bitter oil.
- In medium sauce pan, bring water and quinoa to a boil, then reduce heat to low, simmer 10-12 minutes or until quinoa is tender and most of water is absorbed. Transfer quinoa to a bowl and let cool completely.
- Chop and slice all vegetables and add to cooled quinoa.
- In a small bowl, whisk lemon juice, olive oil, garlic, salt, and cayenne pepper (if used) together. (Can also shake in a jar if not using a whisk.) Pour over quinoa and veggies and mix gently.
- Cover and refrigerate for at least 30 minutes.
