Quinoa Tabouli
By using quinoa instead of bulgur, this traditional Mediterranean salad becomes gluten-free. The combination of fresh vegetables and protein-packed quinoa makes this simple side dish a nutritional powerhouse.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cucumber, peeled and diced
- 1 small tomato, seeded and diced
- 5-6 scallions, chopped
- 1/2 cup parsley, chopped
- 1/4 cup mint, chopped
- 1 garlic clove, peeled and chopped
- Juice of 1 lemon
- 1/3 cup olive oil
- 1/4 teaspoon sea salt
Preparation
Level: Easy
Servings: 6
Cook Time:
Ready In:
In a medium sized pot, bring quinoa and water to a boil.
Cover, reduce flame to simmer and cook for 10-12 minutes.
In a bowl, combine diced cucumber, tomato and cooked quinoa.
Put scallions, parsley, mint, garlic, lemon juice, olive oil and sea salt in food processor and pulse for 2-3 minutes.
Mix dressing into salad.
