— by Mary Luz Mejia
Ingredients (Serves 4)
- 2 cups water 1cupquinoa
- 1⁄2 cup fresh lemon juice
- cup extra virgin, cold pressed olive oil
- 1 small clove of garlic, minced
- 1 tsp grated lemon zest
- 2 medium ripe tomatoes
- 1 medium, deseeded cucumber or 2 Persian cucumbers, chopped
- 2 tbsp fresh mint
- 1 cup fresh parsley, coarsely chopped
- 1⁄2 cup fresh chives, chopped
- 1⁄2 cup green onion, thinly sliced (no white part)
- To taste sea salt and black pepper
Related: Chocolate Quinoa Bark
- Put quinoa in a colander and rinse to remove any residue.
- Place water, quinoa and a pinch of sea salt into a two-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10–15 minutes or until all water has been absorbed.
- While the quinoa is cooking, chop the tomatoes and cucumbers into small pieces, chop all of the herbs, mince garlic and slice green onions. Place into a large bowl.
- Add lemon zest, lemon juice, olive oil, a pinch of salt and freshly ground black pepper to the tomato mixture. Stir to combine.
- Once quinoa is cooked, spread over a clean baking sheet to cool. Once cooled, stir in cooked quinoa and mix well. Adjust for seasoning. You don’t want this to be too salty, but you don’t want a bland salad either.
- Let tabbouleh sit in the refrigerator for at least a few hours, ideally overnight so that the flavours marry and permeate the quinoa. When ready to serve, let sit at room temperature for at least half an hour, as this salad isn’t eaten cold.
Option: Crumble feta cheese on top.