This salad is a take on the traditional Middle-Eastern Tabbouleh Salad. It’s base is quinoa, and it has lots of lemon flavour! Traditionally, a small amount of bulgar wheat is used. This is a dish that I feel good about eating, it’s super healthy, tasty, and refreshing. Great for a cold lunch, or snack 🙂 (which I eat it for)
For the quinoa:
1 cup uncooked quinoa, rinsed and drained
1/2 tsp kosher sea salt
1 1/4 cups water (use 2 cups if you like your quinoa to be more on the softer side) I like when the quinoa has a little bite to it.
For the salad:
The cooked quinoa
1 head of parsley, washed and chopped (around 1 1/2 cups)
1/2 a large English cucumber seeded and diced
2 tomatoes, seeded and diced
1/4-1/2 cup chopped fresh mint
3 scallions, sliced thinly
For the dressing:
2 garlic cloves, minced
1/2 cup fresh lemon juice
1/4 cup plus 2 tbsp extra virgin olive oil
1 tsp kosher sea salt
1/2 tsp pepper
1.) Bring the water with salt up to a boil. Add quinoa. Reduce heat. Let simmer for about 12 minutes. Turn heat off. Let sit, covered for 5 minutes more.
2.) Meanwhile, in a small bowl, whisk the dressing ingredients together.
3.) Place quinoa on a baking sheet, spread out to cool faster.
4.) In a large bowl, add cooled quinoa, along with parsley, mint, tomatoes and cucumber.
5.) Pour the dressing over, mix very well.