quinoa tabbouleh
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| Serves | 6-8 |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Appetizer, Salad, Side Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
Ingredients
- 1 c. quinoa
- 2 c. water
- 1/4 c. olive oil
- fresh juice from 1 lemon
- 1 package grape tomatoes, quartered
- 1 cucumber, peeled and diced
- 2 carrots, grated
- 2 bunches green onion, chopped
- 1 bunch flat leaf parsley, chopped
- sea salt to taste
Note
This is a great dish for bridal/baby showers or picnics and BBQs.
Check out this recipe and others on Whole Food Fridays: http://www.allergyfreealaska.com/2012/11/15/whole-food-fridays-week-17/
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Directions
| 1. | Rinse quinoa and cook in water with a pinch of salt. (I cook mine in a rice cooker). Fluff & let cool--I usually throw the rice cooker pot into the freezer while I'm prepping the rest of the dish. | |
| 2. | In a large bowl, toss the remaining ingredients and mix in the quinoa once cooled. | |
| 3. | Keeps in a refrigerator for 3-4 days. |
