Quinoa Tabbouleh
Prep time: 25min
Total time: 40min
Makes: 8 to 10 servings
1 1/2 cup
uncooked quinoa
375 mL
2 1/2 cups
water
625 mL
2
medium ripe-on-the-vine tomatoes, cut into 1/4-inch (5 mm) cubes
1 cup
chopped fresh parsley
250 mL
1/2
medium English cucumber, cut into 1/4 inch (5 mm) cubes
1/3 cup
finely chopped fresh mint
75 mL
1/3 cup
extra virgin olive oil
75 mL
2 tsp
finely grated lemon zest
10 mL
3 tbsp
fresh lemon juice
45 mL
1 tsp
ground cumin
5 mL
1 tsp
paprika
5 mL
pinch cayenne pepper
salt and black pepper to taste
Per Serving:
calories
173
fat
10.1 g
saturated fat
1.2 g
carbs
20.5 g
protein
4.1 g
fibre
2.8 g
sodium
13 mg
Directions
-
Place quinoa and water in a medium-sized pot and bring to a boil. Cover the pot, lower heat to medium-low and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated
-
Spoon quinoa into a salad bowl and cool to room temperature. Add remaining ingredients and toss to combine. Cover and refrigerate salad until needed. Can be made few hours ahead. Toss again before serving.
-
Options: Add 1/2 cup (125 mL) finely chopped red onion and/or 1/2 cup (125 mL) pitted black olives. Instead of mint, try chopped fresh basil or fresh oregano.
