We love this quinoa tabbouleh on a hot summer day. Quinoa has a much nicer taste than bulgur and it's gluten-free so everyone can enjoy this Middle Eastern salad. The longer you let the tabbouleh sit, the better it tastes.
Ingredients
- 2 cups water
- 1 cup quinoa
- 1 pinch salt
- 0.25 cups olive oil
- 0.5 teaspoons sea salt
- 0.25 cups lemon juice
- 3 tomatoes , diced
- 1 cucumber , diced
- 2 bunches green onions , diced
- 2 carrots , grated
- 1 cup chopped fresh parsley
Instructions
-
1
Bring water to a boil in a medium saucepan; add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
-
2
Meanwhile, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, and parsley in a large bowl; stir in cooled quinoa.
Nutrition Facts
Per serving
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