Quinoa Tabbouleh
 
Prep time
Total time
 
Vegan | Vegetarian | Gluten-Free | Dairy-Free | Paleo

Use organic ingredients whenever possible
Ingredients
  • - 1 cup uncooked quinoa (cook according to directions)
  • - 1 red pepper, finely chopped
  • - 1 cucumber, seeded and diced
  • - 1 or 2 bunches of fresh parsley, finely chopped. (Will be about ½ - 1 cup)
  • - 15 fresh mint leaves, finely chopped
  • - small red onion, finely diced
  • - 4 garlic cloves, finely diced
  • - ½ cup lemon juice: 2 lemons squeezed
  • - ¼ cup olive oil
  • - 1 tsp sea salt
  • - pepper to taste
Instructions
  1. - Rinse and cook quinoa according to directions. (Generally, 1 cup uncooked quinoa to 2 cups water plus dash of salt. Bring to a boil and cover for 12-15 minutes. Let sit covered at least 10 minutes. When ready, fluff with fork and transfer to large bowl to allow to cool before mixing the rest of the ingredients.
  2. - Once quinoa is room temp, toss in all the other ingredients and mix thoroughly.
  3. - Taste (add more lemon, salt/pepper, onion, or herbs to suit your taste).
  4. - Either enjoy immediately or cover and refrigerate for a few hours or overnight to allow all the delicious flavours to mingle and intensify.
Recipe by Kimdeon.com at http://kimdeon.com/recipes/salad-recipes/quinoa-tabbouleh-salad-recipe/