Best Quinoa Tabouli
Replace bulgur grain with quinoa for a gluten-free version of this Lebanese classic salad that is refreshing, tasty and super healthy.
Equipment
- strainer
Ingredients
Salad
- 1 large ripe tomato diced
- 1 medium cucumber diced
- 2 cups finely minced fresh parsley leaves (flat or curly)
- 1/2 cup fresh minced mint
- 1/2 cup diced green onions
- 1-2 cloves minced garlic
Dressing
- 1/4 cup fresh lemon juice
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 pinch pepper
Instructions
Cook the quinoa
- Put 1 cup of quinoa in a fine sieve and rinse under running water.
- Bring 2 cups of water to a boil, add 1 tsp of salt and add the washed quinoa. Stir.
- Cook on medium heat without a lid for 10-12 minutes until the water has been absorbed.
- Turn off heat, cover, and let it rest for another 5 minutes.
Prepare the vegetables
- Dice the tomatoes and cucumbers and set aside in a medium bowl.
- Finely mince the parsley and mint.
- Chop the green onion and garlic clove.
- Combine all the ingredients in the bowl.
Prepare the dressing
- Combine 1/4 cup of fresh lemon juice with 2 tbsp of olive oil and add salt and pepper.
- Stir well and pour on the salad mixing all the ingredients well.
- Taste and season more if needed.
Notes
It is best to let the dressing soak the quinoa for an hour or so.
Nutrition
Serving: 1gCalories: 62kcalCarbohydrates: 1gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 582mgPotassium: 1mgFiber: 1gVitamin A: 1IUCalcium: 1mgIron: 1mg
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