Well that time of the year again, time to get back into eating healthy. This is a go-to healthy meal for me because it keeps so well in the fridge for a few days and tastes great cold or at room temp. Tabouleh is usually made with Bulgur wheat but I’ve used quinoa here.
Makes 5-6 servings
Ingredients
1.5 cups quinoa (uncooked)
1 cup water
1tsp salt
juice of one or two lemons (depending on how you like it)
2 tbsp. olive oil
1 cup flat-leaf parsley, finely chopped (about 1 big bunch, leaves only)
1 pint cherry tomatoes, each cut in half
1 English cucumber, seeds removed then diced
1/2 red onion finely diced
2 tbsp. vinegar
Instructions
Place the diced onions in a bowl with the vinegar and a splash of water to take some of the bite out. Let soak.
Heat the cup of water in a medium sized sauce pan and bring to a simmer. Meanwhile wash the quinoa. I usually put the quinoa in a fine mesh sieve and run it under water for a few seconds to wash it. Add the washed quinoa to the simmering water along with the teaspoon of salt. Cover the pot and turn the temp to medium-low and simmer for about 15 minutes or until the quinoa is al dente (don’t overcook or else it becomes mushy). If more water is needed add a splash of water and continue cooking for a few minutes.
Put the quinoa in a large bowl. Add freshly ground pepper and let the quinoa start to cool.
While it’s cooling add the olive oil and lemon juice to the quinoa and stir to combine.
Once it’s cooled completely add the parsley, tomatoes and cucumber. Drain the onions and add them to the quinoa mixture. Stir to combine and adjust salt pepper and lemon juice to taste.
Suggestions:
– Add finely diced jalapeno for some added heat.
– Try adding a little fresh mint or cilantro along with the parsley.
– This is a great salad which can be eaten as is or as a side dish with grilled chicken or fish.
