Quinoa Tabbouleh Salad
Quinoa is good warm and fluffy, but it also takes well to cool salads. Here, it replaces bulghur wheat in a classically bright tabbouleh-inspired dish.
3 cups cooked quinoa (recipe below)
3 cucumbers, diced
2 bunches green onions, chopped
1 cup cherry tomatoes, sliced in half
1 cup chopped parsley
½ cup chopped mint
¼ cup freshly squeezed lemon juice
½ cup crumbled feta cheese
2 tsp. lemon zest
½ tsp. sea salt
Freshly ground pepper
¼ cup extra virgin olive oil
In a large bowl, combine all of the ingredients, finishing with the oil. Gently toss to combine, adding more salt and pepper to taste.
There are many varieties of quinoa on the market, and this method works for all of them.
2 cups quinoa
4 cups water or vegetable broth
1 Tbsp. kosher salt
Extra virgin olive oil (optional)
Place the quinoa in a large bowl and fill it with clean water. Let it soak for about 2 minutes, then swish the quinoa around to remove its soapy tasting coating. Drain, straining the quinoa in a fine mesh sieve.
In a medium saucepan, bring quinoa, liquid, salt and oil, if using, to a boil. Reduce heat to low, cover, and simmer until tender and most of the liquid has been absorbed, about 15 minutes.
Fluff and let cool.
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