Quinoa Tabbouleh

prep time:: 30 min
total time:: 30 min

Serves 6

A Freddy favorite. I serve it cold in the summer and warm in the fall and winter. It is a great vegetarian side dish for a Middle Eastern or Mexican meal, but would make a great main course if you toss in some chicken.

ingredients

1 c. quinoa
2 c. water
pinch of salt
2 medium tomatoes
1/2 cucumber
2 T. chopped cilantro
2 green onions (or substitute any onion)
1 lemon
1 T. extra virgin olive oil

directions

1
Prepare the quinoa before chopping the veggies. First, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt. Cover and simmer about 20 minutes. When water is absorbed, fluff with a fork. If serving cold, transfer quinoa to a bowl and chill in the fridge.
2
Seed the cucumber and tomatoes and cut into 1/2 inch pieces. Mince the cilantro. Cut the onion into small pieces. Zest the lemon. Juice the lemon. When grains have cooled (if serving cold), toss all ingredients together. Enjoy!

notes

This dish tastes best cold, having chilled for at least an hour or two. Traditionally, tabbouleh is serves along side spicy dishes to cool the palate.

Source: Bridgett