Breaking Bread: Quinoa Tabbouleh
Aug 11, 2014 02:38PM ● Published by Jason Huddle
Great retro summertime side dish, updated! Gluten-free and high in protein.
Prepared Quinoa (found near rice, couscous and risotto)
1 large cucumber, peeled and diced
4 Roma tomatoes, diced, or 10 to 12 cherry tomatoes, halved
1 bunch scallions, sliced
1 cup fresh parsley, chopped
Juice of 2 ripe lemons
1/4 cup olive oil
Salt and pepper to taste
1 clove minced garlic if desired
Prepare quinoa according to package directions, using one cup dry quinoa. Fluff with fork and spread on baking sheet or silicone mat to cool. In a large bowl, whisk together lemon juice, olive oil, salt and pepper (and garlic, if using). Add cucumber, tomatoes, scallions and parsley. Add cooled quinoa and mix gently. Can be prepared a day ahead, allowing all flavors to mix.