Quinoa Tabbouleh
When the sun heats up at camp we crave salads that cool us down. This quinoa tabbouleh is bright with citrus and packed with refreshing parsley, mint and juicy summer tomatoes. Yes, please!
June 10, 2015
When the sun heats up at camp we crave salads that cool us down. This quinoa tabbouleh is bright with citrus and packed with refreshing parsley, mint and juicy summer tomatoes. Yes, please!
Ingredients:
1 cup quinoa
2 cups water
1 large tomato, diced
1/4 red onion, diced
I bunch parsley, chopped
1/2 cup fresh mint, chopped
2 cloves garlic, minced
1 1/2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
Salt to taste
Instructions:
1. Combine water and quinoa in a saucepan and bring to a boil. Reduce heat and simmer 10 minutes.
2. Mix remaining ingredients in a large bowl.
3. When the quinoa is has absorbed all the water, remove from heat, stir and let cool 10 minutes.
4. Fold quinoa in to the salad. Taste and add more salt if needed. Enjoy this fresh, flavorful, good for your salad.