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Quinoa Tabbouleh Salad

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An easy to make quinoa salad with the flavors of the Middle East.

Ingredients

Scale
  • 1 cup quinoa
  • 1 teaspoon Celtic sea salt, divided
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 cup chopped fresh mint leaves, finely chopped
  • 1 cup chopped fresh flat-leaf parsley, finely chopped
  • 1/2 cup carrots, finely chopped
  • 3/4 cup thinly sliced scallions, white and green parts
  • 1 cup organic English cucumber, unpeeled, seeded and cut int medium chunks
  • 1 cup cherry or plum tomatoes, halved through the stem
  • Fresh pepper

Instructions

  1. Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1/2 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they’ll have little curly tails).
  2. Drain, place in a bowl, and immediately add the lemon juice, olive oil and 1/2 teaspoon salt. Let cool *
  3. While the quinoa is cooling, place the parsley and mint into a food processor and pulse to finely chop. Place into a large bowl.
  4. Add carrot chunks to the food processor and pulse until you get small pieces a little bit bigger than the quinoa. Add to the large bowl.
  5. Add the scallions, cucumber, tomatoes and fresh pepper.
  6. Add the quinoa and mix well. Taste, add additional salt and lemon to taste.
  7. Serve at room temperature or refrigerate and serve cold.
  8. Store in the refrigerator for 3-4 days.

Notes

Tip for cooling quinoa…fast! If you’re short on time spread the quinoa in a single layer on a baking sheet and pop it in the freezer for a few minutes. This allows it to cool quickly before adding the vegetables.

Find it online: https://eatwellenjoylife.com/quinoa-tabbouleh-salad/