
You’ll love this refreshing meal. I love to make a big batch and enjoy it as a go to staple in my fridge.
Quinoa Tabouleh- serves 6
Ingredients:
- 3 cups cooked quinoa
- 1 bunch fresh parsley, finely chopped
- 1 cucumber, peeled & chopped into small pieces
- 1 red onion, finely chopped
- 1 bunch fresh mint, finely chopped
- Juice of 1 lemon
- 2 Tbsp Umeboshi Plum Vinegar
- ½ cup Extra Virgin Olive Oil
Directions:
- Rinse 1½ of quinoa. Add 3 cups of water to a pot. Add quinoa and cook on medium to low heat until water is absorbed –(about 10-15 minutes)
- While Quinoa is cooking wash & chop the ingredients.
- Once quinoa is done, refrigerate to cool, about 1 half hour.
- Add herbs, onion, and cucumber to quinoa.
- Mix olive oil, lemon juice and umeboshi vinegar and pour over quinoa and mix & serve.
*I use the Food processor to finely parsley & mint then the onion. The cucumber gets too mushy if you use the food processor so either chop with a knife of use the Vidalia Chop Wizard.
*I often make the quinoa in advance so it is ready to go
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