Quinoa Tabouli Salad
Ingredients
- 1 cup quinoa rinsed well
- 1/2 teaspoon salt as desired
- 1/2 cup lemon juice freshly
- 1/4 cup olive oil extra-virgin
- 4 medium sized cherry tomatoes cut into small cubes
- 2 bunches flat-leaf parsley chopped (by hand)
- 1/2 cup fresh mint chopped (by hand)
- 2 scallions thinly sliced ( seasoned with a pinch of black pepper)
Servings:
Instructions
- In a medium saucepan, bring quinoa, 1/2 teaspoon salt, and 2 cups of water to a boil over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. You can prepare it ahead). Spread out quinoa on a large baking sheet, drizzle some olive oil and let cool.
- In a salad bowl, combine the chopped flat parsley, mint, tomatoes, onion and cooked quinoa. Pour lemon and olive oil over them. Gradually stir. Season dressing to taste with salt and black pepper or a pinch of Jamaique spices.
- You can refrigerate for 15-25 minutes before serving.
Recipe Notes
For Serving: serve the Quinoa Taboule in the center of a platter encircled with endive or romaine leaves to scoop it up.