Quinoa Tabbouleh

Name: Quinoa Tabbouleh
Ingredients: 23 cup quinoa, uncooked; 2 tablespoons fresh lemon juice; 2 garlic cloves, crushed and finely chopped; 12 cup olive oil; 1 small zucchini (I prefer zucchini because it stays fresher longer) or 2 Persian cucumbers, quartered and sliced (I prefer zucchini because it stays fresher longer); 20 cherry tomatoes, halved; 1 12 cups flat leaf parsley, chopped; 12 cup of fresh mint, chopped; 2 scallions, thinly sliced; 1 teaspoon sea salt; 12 teaspoon pepper

11 ingredients

16 steps

Ingredients

23 cup quinoa, uncooked
2 tablespoons fresh lemon juice
2 garlic cloves, crushed and finely chopped
12 cup olive oil
1 small zucchini (I prefer zucchini because it stays fresher longer) or 2 Persian cucumbers, quartered and sliced (I prefer zucchini because it stays fresher longer)
20 cherry tomatoes, halved
1 12 cups flat leaf parsley, chopped
12 cup of fresh mint, chopped
2 scallions, thinly sliced
1 teaspoon sea salt
12 teaspoon pepper

Directions

1

1.
2

In a medium saucepan combine 1 1/4 cups water, quinoa and a dash of salt to a boil.
3

Reduce heat and simmer for about 10 minutes.
4

Remove from heat and let sit for 5 minutes.
5

Drain any excess water and put quinoa in a large mixing bowl to cool.
6

2.
7

In a small bowl combine lemon juice, garlic and olive oil.
8

Season to taste with salt and pepper.
9

3.
10

Add the zucchini/cucumber, tomatoes, parsley, mint, and scallions to the quinoa.
11

Gently toss to combine all ingredients.
12

4.
13

Drizzle the lemon/olive oil mixture over the tabbouleh.
14

Gently toss to ensure the dressing is distributed evenly.
15

5.
16

Serve and enjoy!