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Quinoa tabbouleh salad

Name: Quinoa tabbouleh salad
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 5
Cuisine: Israel
Ingredients: Uncooked quinoa 3/4 Cup; Fresh mint, stemmed and minced 1 Cup; Fresh parsley, stemmed and minced 1.5 Cup; Tomatoes 3 Pcs.; Finely chopped scallions or onions 1/4 Cup; Lemon juice 1/4 Cup; Israeli Olive oil 1/4 Cup; Dead sea Salt 3/4 Tsp

Tabbouleh is a popular side salad served at Israeli meals. Traditionally, it mixes fresh herbs and vegetables with a grain. We discovered this alternative tabbouleh that is made with quinoa instead of the grain. That way you cut down on the gluten and add lots of healthy protein. Give it a try and let us know what you think!

serves:

Difficulty:

6 / 10

cook time:

40 min

Ingredients

Uncooked quinoa 3/4 Cup

Fresh mint, stemmed and minced 1 Cup

Fresh parsley, stemmed and minced 1.5 Cup

Tomatoes 3 Pcs.

Finely chopped scallions or onions 1/4 Cup

Lemon juice 1/4 Cup

Israeli Olive oil 1/4 Cup

Dead sea Salt 3/4 Tsp

Instructions

1 Step

Rinse uncooked quinoa in cold water using a fine mesh strainer until the water runs clear. Drain.

2 Step

Spread quinoa in the bottom of a stainless steel skillet in an even layer. Turn heat to medium and let the quinoa heat up, stirring occasionally, until the moisture is gone.

3 Step

Continue to cook the quinoa over medium heat, stirring frequently, for roughly 10 minutes until it begins to turn toasty and fragrant. The quinoa is ready when the seeds start to pop and turn golden brown. Remove from heat.

4 Step

Pour quinoa into a saucepan along with 1 ½ cups of water. Bring to a boil, then reduce to a simmer and cover the pan.

5 Step

Cook quinoa for 10-12 minutes until tender, but not mushy. Stir and let cool to room temperature.

6 Step

Place minced fresh parsley and mint in a medium salad bowl.

7 Step

Whisk together the lemon juice, olive oil, and salt.

8 Step

Seed the tomatoes by quartering them, then use your fingers or a paring knife to remove the seeds.

9 Step

Dice the tomatoes into small pieces.

10 Step

Add the finely chopped tomatoes to the green herbs along with the chopped scallions, cooked quinoa, and olive oil lemon juice dressing. Stir gently to combine.

11 Step

Season with additional salt or lemon juice to taste, if desired. Serve at room temperature, or chill in the refrigerator.

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