Quinoa tabbouleh salad
* PLUS Cooking time: 10 minutes, Refrigeration Time: 60 minutes
1 3/4 cups
1 large bunch
- 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 tabbouleh to room temperature. Toss with chopped vegetables and parsley. Refrigerate tabbouleh for 1 hour before serving.