Quinoa tabbouleh salad
28
PREP TIME
10 min
Makes
8 cups
* PLUS Cooking time: 10 minutes, Refrigeration Time: 60 minutes
Roberto Caruso
Ingredients
- 1 3/4 cups water
- 1 cup quinoa
- 1/4 English cucumber
- 2 tomatoes
- 1 green bell pepper
- 5 green onions
- 1 large bunch parsley
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1/2 tsp salt
- 1/4 tsp chili powder
Instructions
- Pour water into a small saucepan and bring to a boil. Rinse quinoa with cold water several times. Drain and stir into boiling water with a pinch of salt. Reduce heat and simmer, covered, for 10 to 15 minutes, until all water is absorbed and quinoa grains are transparent.
- Meanwhile, dice cucumber, tomatoes and green pepper. Thinly slice green onions and finely chop parsley. In a bowl, whisk oil with lemon juice, salt and chili powder.
- Pour hot quinoa into oil mixture and toss well. Cool tabbouleh to room temperature. Toss with chopped vegetables and parsley. Refrigerate tabbouleh for 1 hour before serving.
