Quinoa Tabbouleh Salad
Amy Kritzer
This quinoa version of the classic tabbouleh salad has more protein than the original, but the same herby flavor!
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Salad
Cuisine Israeli
- 2 cups water
- ½ cup quinoa rinsed
- 1 medium tomato seeded and diced
- ½ medium cucumber peeled, seeded and diced
- 1/3 cup diced red onion
- 1 cup finely chopped parsley
- ½ cup chopped fresh mint
- 2 medium garlic cloves minced
- 2 tablespoons cider vinegar
- 1 ½ tablespoons canola oil
- ½ teaspoon salt
Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer 10 minutes.
Meanwhile, combine the remaining ingredients in a medium bowl and set aside.
Drain quinoa in a fine mesh sieve and run under cold water until completely cooled. Shake off excess water. Stir quinoa into the tomato mixture.