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This is the only way we make tabbouleh at home! It contains veggies and a perfect protein all in one dish, and as such, is perfect for lunches. Make lots and use it all week, possibly with homemade gluten free falafel balls and dairy free tatziki. Recipes coming soon!
1/2 cup white (original) quinoa
1/2 cup red quinoa
1 1/2 cups water
3 teaspoon salt
1/2 cup fresh lemon juice or lime juice
1/4 cup extra virgin olive oil
1 cup parsley, finely chopped
1/4 cup fresh mint, finely chopped
6-8 scallions, white part and light green sections, finely chopped
1 red or orange bell pepper, chopped
1 cup cucumber, diced
1 cup cherry tomatoes, halved
Optional – not necessary for all. . .before cooking, rinse the quinoa (white & red) thoroughly.
In a medium saucepan, add quinoa, water and 1-teaspoon salt. Bring to a boil. Reduce the heat, cover and simmer for 15 to 20 minutes. If there’s excess water, drain through a strainer and then spoon the quinoa back into the saucepan. Let sit uncovered or with a paper towel covering for 20 minutes. Use a fork to fluff the quinoa.
To make the dressing, whisk together the lemon (or lime) juice, olive oil, 2 teaspoons of salt, and cumin.
Transfer quinoa to a large bowl, drizzle dressing over and toss until well combined. Add remaining ingredients and mix until well combined.
Enjoy
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