Our spring garden is bursting with parsley and we want to make the best use of it, so a tabbouleh salad of course is high on the list. In this recipe, quinoa replaces the traditional burghul (cracked wheat) in this super easy, super nutritious salad. This basic recipe is really easy to ‘tweak’ with your favorite herbs (like coriander) and spices (maybe add some smokey cumin, or some heat with cayenne). Enjoy!
- 1 cup quinoa (red or white), rinsed well
- 3 cups finely chopped flat-leaf parsley
- ½ cup finely chopped mint
- 1 ½ cups cherry tomatoes, quartered
- 2-3 spring onions, thinly sliced
- 3 tbsp olive oil
- 3 tbsp lemon juice
- Salt and pepper to taste
- Place well-rinsed quinoa in 2 cups of cold water in a saucepan over medium-high heat and bring to a boil. Reduce heat to low. Simmer, covered, for 10 minutes or until water has absorbed and quinoa is tender. Rinse and drain.
- Toss quinoa with herbs, tomato, and onion. Mix together olive oil and lemon juice, and add to salad, toss well and add salt and pepper to taste.
- Serve immediately, or refrigerates well for 2-3 days.