Quinoa Tabbouleh

The bit of crunch from the cucumbers and pine nuts combines with the flavorful fresh ingredients to make a wonderful salad or side dish. Definitely use fresh lemon juice and herbs — there is no substitute in this dish. The quinoa provides protein and a nice texture.

I don’t remember where I got this recipe, but it must have been while living in London because of the metric measurements. The equivalents are listed below.

Serves 4 as a main course salad; 6 as a side dish

250g (8 3/4 oz.) dried quinoa
3 red tomatoes, chopped
1 small cucumber, diced
2 garlic cloves, minced
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
Handful of pine nuts or roughly chopped walnuts
Bunch of mint, chopped
Bunch of parsley, chopped
Lots of salt and pepper
Sprinkling of cinnamon

Put quinoa in a pot with 500 ml (2 cups) water. Cover and bring to a boil, then reduce heat to a simmer and cook for 15 minutes, or until water is absorbed.

Mix the quinoa with the rest of the ingredients, then place in the refrigerator. Serve cold.

One thought on “Quinoa Tabbouleh

  1. Pingback: Quinoa Tabbouleh — Melissa’s Cookbook | My Meals are on Wheels

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s