Easy Quinoa Tabouleh
So quick, so fresh, and so healthy. This is one of my favourite things to make, and to eat!
Ingredients
- 1 cup raw quinoa
- 2-3 Tbsp fresh mint finely chopped
- 1 large bunch fresh parsley finely chopped (I used curly leaf for this recipe, but you can use either kind)
- 1 large tomato chopped into small pieces
- 1 cucumber peeled and chopped into small chunks
- 1 sm onion finely chopped
- 2 large lemons juiced
- 1/2 cup extra virgin olive oil
- salt (to taste)
- pepper (to taste)
Instructions
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Pour the quinoa into a small saucepan with 2 cups of water; bring to a boil, reduce to low heat, and cook (covered) until all the liquid is absorbed (about 5-10 minutes). Scrape the quinoa out of the pot onto a large plate and place in the fridge to cool.
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Wash all of your veggies and herbs, and finely chop them all. Combine all ingredients in a large mixing bowl. Add the cooled quinoa.
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Add the lemon juice, olive oil, salt, and pepper to taste. Mix well. If you like a little bit more lemon or olive oil, feel free to add a little extra; sometimes the size of your vegetables will make the quantity a little different, so you may need a little extra lemon or olive oil to keep everything coated nicely.
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Serve immediately, or cover and refrigerate until serving.
Recipe Notes
You can make this recipe in advance by a few days, but it's best not to leave it in the fridge too long. I like to make it either the day I'm going to serve it, or the day before.
To wash your herbs, I like to unbind the bundles (remove the rubber bands or tie twists keeping them together), and submerge them. in a bowl of cold water. This allows me to separate the stalks a little bit as I wash them, and encourages any dirt left on the leaves to sink to the bottom of the bowl, leaving the herbs nice and clean. I once made this recipe without doing that... I washed the bundles under running water, and I was very dismayed to find that my tabouleh had a little extra "crunch" than I wanted... Don't let this happen to you!