Quinoa tabbouleh salad
28
- Prep Time10 min
- Total Time10 min
- Makes8 cups
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.
