Quinoa Tabouli

Quinoa Tabouli

Time: 25 mins


  • 2 cups water
  • 1/2 cup fresh lemon juice
  • 1 cup quinoa
  • 1/3 cup olive oil
  • 3 medium ripe tomatoes
  • 2 tablespoons fresh mint
  • 1 1/2 cups parsley, coarsely chopped
  • 1 cup scallion, chopped
  • salt, to taste


  • 1 Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.
  • 2 Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
  • 3 While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.
  • 4 Stir in cooked quinoa and salt. Mix well.
  • 5 Let tabouli sit in the refrigerator for a day to blend flavors.
  • 6 Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.
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