Quinoa Tabbouleh By Haile Thomas - Tucson News Now

Quinoa Tabbouleh By Haile Thomas

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Quinoa Tabbouleh

By Haile Thomas

Ingredients

 

  • 2 cups quinoa, rinsed well
  • 1 teaspoon sea salt
  • 1/2 cup fresh lemon juice
  • 2 garlic cloves, minced
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon seasoning blend
  • 3 English hothouse cucumber or Persian cucumbers, cut into 1/4" pieces
  • 1 pint cherry tomatoes, halved
  • 1/2 bunch flat-leaf parsley, chopped
  • 1 medium red onion diced

 

 

Preparation

 

Cook Quinoa according to package instructions. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with seasoning blend and salt.

Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. 

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt. Drizzle remaining dressing over.

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