Quinoa Tabouleh with Lemon Vinaigrette
Quinoa tabouleh is the most refreshing salad. It is loaded with protein, antioxidant from the parsley and mint and the citrus vinaigrette.
Equipment
- large salad bowl
Ingredients
Lemon vinaigrette
- zest from 1 lemon
- 3 tbsp lemon juice
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp maple or agave syrup
- 1 tsp salt
- 1 tsp garlic powder
- black pepper
Salad ingredients
- 1 cup dry quinoa (white or red)
- 4 cups water or broth
- 2 cups diced tomatoes
- 2 cups diced cucumber
- 1 cup finely chopped green or red onion
- 2-3 cups minced parsley
- 1 cup minced mint, basil, cilantro leaves
Instructions
Cook the quinoa
- Soak 1 cup of quinoa into warm water. Mix well and drain. Rinse a few times until the water is clear.
- Bring 4 cups of water with some vegetable broth (1 tsp) to a boil. Add the rinsed quinoa, stir and simmer covered for 12 minutes.
- Turn off the heat and set the pot aside.
Make the lemon dressing
- In a mason jar, add the lemon zest, lemon juice, olive oil, salt, Dijon mustard, maple syrup, garlic powder, and black pepper. Shake well.
Putting it together
- Dice the tomatoes, cucumber, and onion.
- Mince the parsley, mint, and basil leaves.
- In a large bowl, combine the cooked quinoa, diced tomatoes, cucumber and minced herbs.
- Pour the citrus vinaigrette and mix well. Taste and adjust seasoning if needed.
- Serve in lettuce cups.