Name: Quinoa Tabouli Recipe
Prep time: 25 min
Yield: 6
Ingredients: 1 cup black or red quinoa; 2 cups water; 2 cups cherry tomatoes; 1 red pepper; 1 cucumber; 1 bunch curly parsley; 10 mint leaves; 1 small red onion; 3 garlic cloves; 2 lemons; ¼ cup olive oil; ½ tsp dried oregano; salt and pepper; splash of white wine vinegar

Quinoa Tabouli Recipe

How To Make Quinoa Tabouli

Quinoa tabouli is a perfect potluck dish for summer picnics. It’s loaded with fresh veggies and herbs tossed in white wine vinegar to brighten the flavors.

Preparation: 25 minutes

Cooking:

Total: 25 minutes

Serves:

Ingredients

1cupblack or red quinoarinsed
2cupswater
2cupsCherry tomatoessliced into thin rounds
1red pepperchopped
1cucumberseeded and finely diced
1bunchcurly parsleychopped
10mint leavesfinely chopped
1small red oniondiced
3garlic clovesminced
2lemonsjuice
¼cupolive oilmore to taste
½tspdried oregano
Salt and pepperto taste
splash of white wine vinegaror red wine vinegar (optional)

Instructions

Rinse one cup of quinoa in a mesh colander under running water. That washes away the bitter saponins on the surface.
Dump the rinsed quinoa into a medium-sized pan on the stove. Add two cups of water and bring the mixture to a boil.
Cover and simmer for 15 to 20 minutes, until the water is absorbed. Once it’s done, remove from heat and fluff the quinoa with a fork.
Let the quinoa cool, then toss in the rest of your ingredients.
Add more olive oil, salt or pepper, and/or vinegar to taste.
Cover and let the salad chill in the refrigerator for a few hours or overnight, if possible, to let the flavors blend together.