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Recommended Equipment
About This Recipe
I based this recipe loosely of off one of my favorite Trader Joe’s product, their Tabouli. I was buying it so often that I got to the point of coming up with my own version of it. Tabbouleh is a Mediterranean dish made with parsley, tomatoes, mint, onion, bulgar, olive oil, lemon juice, salt, and peper. So recreating it should have been very straight forward. That is until I found out that I did not have any bulgar, but I did have some quinoa. So went about making up the tabouleh and substituted the bulgar for quinoa. I also realized that I did not have an onion, but I had a cucumber. The moral of this story is that I should do a proper inventory of what I have…lol. I was however, very happy happy with the outcome and ended up eating more of it than I probably should have. I hope that you do not face the same problem I did, but that you will enjoy this non-conventional take on this recipe.
Hints & Tips
The only tip I would suggest is that when cooking the quinoa use about a half cup less liquid than what is directed. That way when you add it to the tomato mixture the quinoa will absorb some of the extra liquid from the tomatoes and lemon juice.
Quinoa Tabbouleh
Course: Side DishesDifficulty: Easy8
servings15
minutes30
minutes45
minutesIngredients
2 cups Water
1 cup Quinoa
1 pinch Salt
¼ cup Olive Oil
½ tsp Sea Salt
¼ cup Lemon Juice
3 Tomatoes (diced)
1 Cucumber (peeled and diced)
3 Green Onions (diced)
1 cup Parsley (finely chopped)
Directions
- Ian a medium saucepan bring the water to a boil. Add quinoa and pinch of salt. Cover and simmer for 15 minutes or until all the water has been absorbed. Allow to cool to room temperature, fluff with a fork.
- Meanwhile in a large bowl, combine olive oil, salt, lemon juice, tomatoes, cucumber, green onion, and parsley. Stir in quinoa.