Quinoa did it again! I think we’ve said enough about this Peruvian superfood, and declared our passion for it in as many ways as is possible. Today I’m just going to share this refreshing salad, -in which bulgur wheat has been replaced by the wonder seed-, and let you cook it (it’s super easy, so do try it!), taste it, and get to your own conclusions about our favorite ingredient.
- 1 cup quinoa
- 1 cup water
- 1 pound tomato, chopped
- ½ cucumber, diced
- 4 green onions, sliced
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons fresh mint, chopped
- 4 tablespoons fresh parsley, chopped
- 2 garlic cloves, minced
- Salt (to taste)
- *Add the quinoa and water to a small saucepan. Bring to a boil over high heat, and then lower to medium heat. When the quinoa is cooked (17 minutes), turn heat off, and if there’s any water left, drain it. Let cool.
- *Mix the olive oil, lemon juice, mint, parsley, and garlic.
- *Mix the quinoa and chopped vegetables. Season with salt, to taste.
- *Add the olive oil and lemon dressing, and mix well.
Excuse me but Tabbouleh is NEVER made with couscous … it is made with bulgar. Cracked wheat – either course or fine works well and you don’t need to cook it. Obviously not gluten free however!
Hi Kimmy, a lot of places in the US make Tabbouleh variations with couscous, but you are right. The original tabbouleh is made with bulgur wheat. Thanks for pointing this out!