Lemony Quinoa Tabbouleh

Edit

Servings: 7 Prep: 10 min Cook: 20 min Dairy Free Gluten Free Mediterranean Pescetarian Vegan Vegetarian Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Quinoa, Lemon Zest, Extra Virgin Olive Oil, Parchment Paper, Tomatoes, Fresh Parsley, Fresh Mint Leaves

Ingredients

1 cup quinoa ⚠

1 ½ cups water

1 tablespoon lemon zest, preferably fresh ⚠

3 tablespoons lemon juice, preferably freshly squeezed

½ cup extra virgin olive oil ⚠

½ teaspoon sea salt

parchment paper ⚠

6 small tomatoes ⚠

½ English cucumber

3 green onions

1 bunch fresh parsley, large ⚠

⅛ cup fresh mint leaves ⚠

Instructions

1. Make quinoa on the stove top by bringing quinoa and water to a boil. Reduce to a simmer, cover, and cook for 15 minutes until water is absorbed.

2. While the quinoa is cooking, zest and juice lemon.

3. Make the dressing by combining lemon zest and lemon juice in a small bowl. Whisk in olive oil. Stir in salt and set aside.

4. When quinoa is done cooking, spread it out on a parchment lined sheet pan, fluff with a fork.

5. Drizzle in a few tablespoons of the dressing, fluff again with a fork, and put it in the refrigerator to cool as you prep the rest of the ingredients.

6. Deseed and finely dice tomatoes. Place diced tomatoes in a sieve and let drain over a bowl. Finely dice cucumber and green onions. Finely mince the parsley and the mint.

7. Place chilled quinoa in a medium size mixing bowl and stir in rest of the ingredients. Stir in the remaining dressing.