Quinoa Tabbouleh Salad

When I made the quinoa cakes with roasted red pepper and walnut pesto, goat cheese and a poached egg it reminded me that I had not done much with quinoa lately and that got me thinking about all of the things that I want to try using quinoa in. A quinoa tabbouleh was pretty high on my list of quinoa dishes to try and it would fit in nicely with a few other recipes as well so I started with that. Tabbouleh is normally made with bulgar but I figured that the texture of quinoa would work well in it. In addition to the bulgar a tabbouleh salads normally consist of tomatoes, cucumbers, parsly and mint and it is dressed up in lemon juice and olive oil. I kept things pretty straight forward with this tabbouleh salad other than swapping the bulgar out for the quinoa and it turned out really well! There is nothing like a light salad filled with fresh herbs and a hit of lemon to push back the gloom of winter!

The quinoa in the salad reminded me of grainy mustard of which I am a big fan of so I made a batch of honey lemon dijon vinaigrette where I used two tablespoons of the grainy mustard and only a teaspoon of the dijon mustard and I used it on half of the tabbouleh salad. This grainy mustard vinaigrette added a really nice tang to the tabbouleh salad and I will definitely be doing it again!

Quinoa Tabbouleh Salad

A light and fresh tabbouleh salad with quinoa, tomatoes, cucumbers and loads of fresh parsley and mint in a bright lemon dressing.

Servings: makes 4+ servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Printable Recipe

Ingredients

• 2 cups water
• 1 cup quinoa, rinsed
• 1 cup tomato, diced
• 1 cup cucumber, diced
• 1/2 cup parsley, chopped
• 1/4 cup mint, chopped
• 1/4 cup green onions, chopped
• 1/4 cup lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon cumin, toasted and ground (optional)
• salt and pepper to taste

Directions

1. Bring the water and quinoa to a boil, reduce the heat and simmer until the quinoa is tender and the liquid has all been absorbed, about 17-20 minutes and let cool.
2. Mix the quinoa, tomato, cucumber, parsley, mint and green onion.
3. Mix the lemon juice, olive oil, cumin, salt and pepper and toss with salad.

Similar Recipes:
Tabbouleh
Pomegranate Tabbouleh Salad
Pomegranate and Roasted Tomato Bulgur Salad
Moroccan Roasted Carrot and Chickpea Quinoa Salad

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Source: http://feedproxy.google.com/~r/ClosetCooking/~3/Tj5CHK-lpbM/quinoa-tabbouleh-salad.html

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