meal planning: quinoa tabbouleh salad

Saturday, March 21, 2015

I know. Quinoa is so trendy. But trust me, after you taste this recipe from Closet Cooking, you too will start including it in your grocery list. It's light and fresh. With ingredients such as parsley, mint, cucumber it's the perfect spring side. Roll up your chopping sleeves and pour a glass of Pinot Grigio, dinner is served! 

Quinoa Tabbouleh Salad

  • 2 cups water
  • 1 cup quinoa, rinsed
  • 1 cup tomato, diced
  • 1 cup cucumber, diced
  • 1/2 cup parsley, chopped
  • 1/4 cup mint, chopped
  • 1/4 cup green onions, chopped
  • 1/4 cup lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon cumin, toasted and ground (optional)
  • salt and pepper to taste

Bring the water and quinoa to a boil, reduce the heat and simmer until the quinoa is tender and the liquid has all been absorbed, about 17-20 minutes and let cool.
Mix the quinoa, tomato, cucumber, parsley, mint and green onion.
Mix the lemon juice, olive oil, cumin, salt and pepper and toss with salad.

Missed last recipe? Take a look here.



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