Flavor-Full, Grain-Free Quinoa Tabouli
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Ingredients
- 2 cup of cooked quinoa
- 1/2 cup of cherry tomatoes cut in half (omit if you are nightshade free)
- 1/2 cup chopped parsley
- 1 cup of chopped cucumber double the cucumber if you've omitted the tomatoes
- 1/2 tsp. salt you can adjust salt to taste
- 1/4 cup lemon juice
- 1 clove of minced garlic
- 1/4 cup olive oil
Instructions
Cook the quinoa:
- Rinse 1 cup of uncooked quinoa in a fine-mesh strainer under cold running water for 2 minutes to remove the ‘soapy' outer layer
- Add it to a pot along with 2 cups of cold water
- Cover the pot and bring to a simmer on high heat, then reduce heat to the lowest setting and simmer covered for 15 minutes
- Turn off heat and let sit covered for another 10 minutes
- Remove cover, fluff gently with a fork, and let the quinoa cool while you prepare the other ingredients
Then:
- Combine all of the ingredients in a serving bowl and gently mix
- Chill for about an hour or until just cool (not cold)
Notes
Altogether it takes about 90 minutes to prepare quinoa tabouli, including cooling time.This recipe should serve 4. You'll want leftovers, I promise, so make extra!