Quinoa Tabbouleh Recipe

Recipe Summary:

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4
• Skill Level: Easy

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 large bunch of fresh parsley, finely chopped
• 1/2 cup fresh mint leaves, finely chopped
• 1 pint cherry tomatoes, chopped
• 1 cucumber, finely diced
• 1/2 red onion, finely diced
• 1/4 cup extra-virgin olive oil
• Juice of 2 lemons
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa has absorbed all the water.
2. Fluff the cooked quinoa with a fork and let it cool to room temperature.
3. In a large mixing bowl, combine the cooled quinoa, chopped parsley, mint, cherry tomatoes, cucumber, and red onion.
4. Drizzle the olive oil and lemon juice over the mixture, then gently toss to combine.
5. Season with salt and pepper to taste, adjusting as needed.
6. Transfer the tabbouleh to a chic, minimalist white bowl for serving, and enjoy the refreshing taste of this modern classic!

Helpful Tips:

• If short on time, prep the vegetables while the quinoa is cooking.
• For extra freshness, serve the tabbouleh chilled.
• Add some diced avocado or feta cheese for a creamier texture and an extra layer of flavor.

Storage Instructions:

• Store in an airtight container in the refrigerator for up to 3 days.

Ingredient Substitutions:

• Substitute bulgur wheat with quinoa for a gluten-free version.
• Use scallions instead of red onion for a milder flavor.

Pairings:

• Serve with grilled chicken or fish for a complete meal.
• Pair with a light, crisp white wine or refreshing mint lemonade.