Tabbouleh salad with quinoa.
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 2-½ cups Water
- 1-½ cup well rinsed quinoa
- 1 pint Cherry tomatoes, chopped
- 1 Large English cucumber or 2 Persian cucumbers, cut into 1/4-inch (1 cm) pieces
- ⅓ cups Pomegranate seeds, (from 1 medium pomegranate)
- 1 cup Chopped flat-leaf parsley
- 2 Green onions, thinly sliced
- Sea salt and freshly ground black pepper
- 2 tablespoons Extra virgin olive oil
- 1 Lemon, juice
Preparation
Place a saucepan with water over high heat. Bring to a boil, then add the quinoa and 1 teaspoon sea salt. Cover, reduce heat to medium-low and simmer until quinoa is tender, about 10 to 12 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork and refrigerate for 15 minutes.
Meanwhile, prepare all the vegetables.
Assemble the salad in a large bowl, adding all the ingredients as follows: cooked quinoa, cherry tomatoes, cucumbers, pomegranate seeds, parsley and green onions.
Season to taste with sea salt and freshly ground black pepper. Drizzle with olive oil and add lemon juice. Mix to coat.
