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Quinoa Tabbouleh
Course Vegetarian
Cuisine Syrian / Lebanese
Author Felix (Simply Trini Cooking)
- 1 ¾ cups water
- 1 cup uncooked quinoa
- ½ cup coarsely chopped seeded tomato
- 1 cup chopped parsley
- ¼ cup raisins optional
- ¼ cup chopped cucumber
- ¼ cup fresh lemon juice
- 2 tbsp. chopped onions or red onions
- 1 tbsp. olive oil
- 2 tsp. minced fresh onion
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- 2 tbsp. fresh mint leaves freshly chopped (optional)
Wash the quinoa in water to remove the bitterness.
Add 1 ¾ cups of water. Bring to boil and cook until the water is entirely absorbed.
Stir to make sure the quinoa does not stick together. Set aside to cool.
Add the rest of the ingredients into the cooked quinoa.
Mix together the olive oil, lime juice, black pepper, salt and minced onion.
Pour into the salad and toss together.
Cover. Serve at room temperature or chilled.
