Quinoa Tabouleh

by Judy Griffin on April 20, 2013

You'll love this refreshing meal. I love to make a big batch and enjoy it as a go to staple in my fridge.

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:

  1. 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)
  2. While Quinoa is cooking wash & chop the ingredients.
  3. Once quinoa is done, refrigerate to cool, about 1 half hour.
  4. Add herbs, onion, and cucumber to quinoa.
  5. 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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