Quinoa Tabbouleh

The Incas called Quinoa the "mother of all grains", I like to think of it as the "guardian of my lunch" providing me with a balanced diet to stave off cravings in the afternoon.  Serve in lettuce cups, or over spinach leaves with whole wheat pita wedges. 

 Tabbuleh Salad

QUINOA TABBOULEH (4 - ½ CUP SERVINGS)

  • ½ cup quinoa - rinsed
  • 1 cup water
  • ¾ cup parsley leaves, packed - washed, finely chopped
  • 1 small tomato - finely chopped
  • 3 green onions - thinly sliced
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white balsamic
  • 2 garlic cloves - minced
  • pinch of salt

In small sauce pan combine quinoa and water, and bring to a boil over medium heat.  Once boiling reduce heat to low, cover and cook for 15 minutes, or until liquid is absorbed.  Allow quinoa to cool down to room temperature.  In a small mixing bowl combine cooked quinoa, parsley, tomato, onions, lemon juice, extra-virgin olive oil, balsamic, garlic, and salt.  Once combined refrigerate in an air tight container for at least 30 minutes to combine flavors. 

  • Posted on   02/05/09 at 09:13:00 AM   by Emily  | 
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Posted in Salads
Tagged with Tabbouleh, Quinoa

Reader Comments (1)

Ryan 03/05/09 02:12:54 PM

This looks great! I love quinoa!

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