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.