Quinoa Tabbouleh from Monika’s kitchen

Quinoa Tabbouleh

11/2 – 2 C uncooked quinoa
1 C finely diced red onion
1 tsp allspice
1 C finely chopped basil
1 C finely chopped flat leaf (Italian) parsley
1/3 C finely chopped mint
1 bunch sliced scallions
2 lemons – enough juice to equal 1/4 C
1/4 C olive oil
1 tomato – seeded, diced
1 cucumber – seeded, diced

(1)  Combine red onion and allspice – set aside while quinoa cooks.

(2)  Bring large pot of salted water to boil; add quinoa and cook, stirring frequently to avoid sticking.  When quinoa is al dente (start checking after 10 minutes and watch for the halos to appear), drain and set aside.

(3)  Combine remainder of ingredients in order listed while quinoa cools.

(4)  When quinoa has cooled to room temperature, fold into the other ingredients.

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