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Betty’s Quinoa Tabbouleh

A fresh, herby quinoa salad made with plenty of mint and parsley. Mint can be a beneficial replacement for salty, sugary, or calorific flavorings.

Difficulty: Beginner
Best Season: Summer
Dietary: Dairy Free, Egg Free, Gluten Free, Nut Free, Vegan, Vegetarian
Ingredients
  • 1 cup white quinoa
  • 2 cups water
  • 1/4 cup diced red onion
  • 1/8 tsp coriander powder
  • 1/8 tsp fennel powder
  • 1 pint sweet cherry tomatoes (halved)
  • 1 cup diced cucumbers (I prefer English cucumbers, with very tiny seeds and thin skin)
  • 2/3 cup finely chopped fresh mint
  • 1 cup finely chopped fresh flat-leaf parsley
  • 2 Tbsp freshly squeezed lemon juice (plus a little extra (or lime juice))
  • 1/4-1/2 cup extra virgin olive oil (to taste (optional))
  • sea salt and fresh black pepper (to taste)
Instructions
  1. 1
    Rinse the quinoa with cool water.
  2. 2
    Bring the water to a boil in a saucepan on high heat.
  3. 3
    Add the quinoa, decrease the heat to low and simmer for about 15 minutes, until all the water has been absorbed.
  4. 4
    Remove from the heat and let stand for 5 minutes. Fluff with a fork. Let the quinoa cool completely before making the salad.
  5. 5
    In a large bowl, combine the quinoa and all the other ingredients and stir well, adding extra lemon juice, olive oil, salt and black pepper to taste.
Read it online: https://www.bwellayurveda.com/recipe/bettys-quinoa-tabbouleh/

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