Quinoa tabbouleh is a modern and nutritious twist on the classic Arab salad. Rich in proteins and fiber, quinoa is combined with tomato, cucumber, onion, and fresh herbs, all dressed with lemon and olive oil. A refreshing and healthy option for any occasion.
In a saucepan, bring water to a boil, add the quinoa and a pinch of salt.
Reduce the heat to low and cook slowly for 15 minutes.
Allow the quinoa to cool to room temperature.
In a large bowl, mix olive oil, sea salt, lemon juice, garlic, tomato, cucumber, onion, and chopped herbs.
Add the mixture to the cooled quinoa to enjoy its freshness.
Quinoa Tabbouleh
Ingredients
2 cups of Quinoa
2 Juice of lemons
4 tablespoons of Extra virgin olive oil
2 teaspoons of Salt
1 cup of Peeled and cubed cucumber
1 cup of Peeled and cubed tomato
2 Crushed garlic cloves
½ cup of Chopped parsley
½ cup of Chopped mint
½ cup of Chopped green onion
Preparation
Step 1 : In a saucepan, bring water to a boil, add the quinoa and a pinch of salt (three parts water to one part quinoa).
Step 2 : Reduce the heat to low, cover, and cook gently for 15 minutes until the quinoa is tender and fluffy.
Step 3 : Allow to cool to room temperature.
Step 4 : Before assembling the salad, in a large bowl, mix olive oil, sea salt, lemon juice, garlic, tomato, cucumber, onion, and all chopped herbs.
Step 5 : Add this mixture to the cooled quinoa.
Step 6 : You can taste at this point and add more lemon or garlic if desired.
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