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.