Quinoa Tabouleh
Created by Rockland County Department of Health • rocklandgov.com/departments/health• Course: Side Dishes • Diet: Vegan • Season(s): Summer
Ingredients
- 1 cup pre-rinsed Quinoa
- 2 cups water
- 2 medium tomatoes, cut into cubes
- 1 medium onion or 6 green onions, finely chopped
- 1 medium cucumber, peeled and cut into cubes
- 1 small green pepper, seeded and cut into 1/2 inch cubes (optional)
- 1/2 cup parsley and or basil, finely chopped
- 1/3 cup lemon juice
- 4 garlic cloves, minced
- 1/2 teaspoon sea or coarse salt
- 1/4 teaspoon freshly ground pepper
Instructions
In a medium saucepan, bring water and quinoa to a boil over high heat. Reduce the heat to low, cover, and simmer until quinoa is tender and the water is absorbed, 10-12 minutes. Let cool completely.
Stir tomatoes, onion, cucumber, green pepper and parsley/basil into the quinoa.
In a small bowl, whisk together lemon juice, oil, garlic, and salt. Pour over quinoa and toss well.
Cover and refrigerate for at least 30 minutes before serving.