Quinoa Tabbouleh
Servings
4Serving size
about 1 cupThis recipe can easily be multiplied and keeps well in the refrigerator for a maximum of 48 hours.
Ingredients
| 3 cup Water |
| 1 cup Quinoa, uncooked |
| 1 Tbsp. Lemon zest (zest of 1 lemon) |
| 1 lemon yields Lemon juice |
| 1 tsp.. Honey |
| 1 Tbsp. toasted sesame oil |
| 1/4 large White onions (minced) |
| 3 Tbsp. Fresh mint (chopped) |
| 1 cup chopped Fresh parsley |
| 1 pound Tomatoes (chopped) |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
Instructions
When the water boils add the quinoa.
Reduce the heat to a high simmer.
Cover the pan partially and cook until the water is almost evaporated.
When the quinoa is done turn off the heat, cover and let stand for 5 minutes.
Place the quinoa in the refrigerator and chill thoroughly.
While the quinoa is chilling stir together the lemon zest, lemon juice, honey, sesame oil, onion, mint, parsley and tomato.
Place in the refrigerator to chill.
When the tomato parsley mixture is chilled, add the quinoa and fold together until well mixed.
Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Traditional tabbouleh calls for bulgur wheat, but I love using quinoa. It is gluten free for those who are intolerant, easier to cook, and it is a complete protein.