We love this quinoa tabbouleh on a hot summer day. Quinoa has a much nicer taste than bulgur and it’s gluten-free so everyone can enjoy this Middle Eastern salad. The longer you let the tabbouleh sit, the better it tastes.
Quinoa Tabbouleh
We love this quinoa tabbouleh on a hot summer day. Quinoa has a much nicer taste than bulgur and it's gluten-free so everyone can enjoy this Middle Eastern salad. The longer you let the tabbouleh sit, the better it tastes.
Ingredients
- 2 cups water
- 1 cup quinoa
- 1 pinch salt
- ¼ cup olive oil
- ½ teaspoon sea salt
- ¼ cup lemon juice
- 3 tomatoes diced
- 1 cucumber diced
- 2 bunches green onions diced
- 2 carrots grated
- 1 cup chopped fresh parsley
Instructions
- Bring water to a boil in a medium saucepan; add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
- Meanwhile, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, and parsley in a large bowl; stir in cooled quinoa.
