Quinoa tabbouleh salad

Chatelaine 0

( 19 ratings )

Cooking time:
10 minutes
Preparation time:
10 minutes
Refrigeration Time:
60 minutes
Makes:
8 cups
Roberto Caruso


 
Roberto Caruso

Ingredients

  • 1-3/4 cups ( 425 mL) water
  • 1 cup ( 250 mL) quinoa
  • 1/4  English cucumber
  • 2  tomatoes
  • 1  green pepper
  • 5  green onions
  • 1  large bunch parsley
  • 1/2 cup ( 125 mL) olive oil
  • 1/4 cup ( 50 mL) lemon juice
  • 1/2 tsp ( 2 mL) salt
  • 1/4 tsp ( 1 mL) chili powder

Instructions

  • Pour water into a small saucepan and bring to a boil. Rinse quinoa with cold water several times. Drain and stir into boiling water with a pinch of salt. Reduce heat and simmer, covered, for 10 to 15 minutes, until all water is absorbed and quinoa grains are transparent.
  • Meanwhile, dice cucumber, tomatoes and green pepper. Thinly slice green onions and finely chop parsley. In a bowl, whisk oil with lemon juice, salt and chili powder.
  • Pour hot quinoa into oil mixture and toss well. Cool to room temperature. Toss with chopped vegetables and parsley. Refrigerate for 1 hour before serving.

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