Quinoa Tabbouleh Salad
Ingredients:
For the Quinoa:
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
For the Tabbouleh Salad:
- 1 large cucumber, diced
- 4 medium tomatoes, diced
- 1 bunch fresh parsley, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 4 green onions, finely chopped
- 1/4 cup extra-virgin olive oil
- 3 tablespoons lemon juice (about 1 large lemon)
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Remove from heat and let it cool.
- While the quinoa is cooling, prepare the vegetables. Dice the cucumber, tomatoes, and green onions. Finely chop the fresh parsley and mint.
- In a large mixing bowl, combine the cooked and cooled quinoa with the diced cucumber, tomatoes, chopped parsley, mint, and green onions.
- In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, salt, and pepper.
- Pour the dressing over the quinoa and vegetable mixture. Toss everything together until well combined and evenly coated with the dressing.
- Taste and adjust the seasoning if needed. You can add more lemon juice, salt, or pepper according to your preference.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled and enjoy your vegan Quinoa Tabbouleh Salad!