Summary: Click here to view the embedded video. Quinoa Tabbouleh Serves: 6-8 Difficulty: Easy Prep Time: 10 Minutes Cook Time: 15 Minutes (Cooling time: 30 min to 1 hr) This tasty salad could easily be the main course! It’s a great way to showcase quinoa in a familiar recipe. 2 cups veggie broth or water 1 cup quinoa 1 pinch salt 2 tbs to 1/4 cup olive oil 1/2 teaspoon sea salt 1/4 cup lemon juice 3 tomatoes, diced 1 cucumber, diced 2 bunches green onions, diced 2 carrots, grated 1 cup fresh parsley, chopped In a saucepan bring veggie broth/water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 10-15 minutes. Allow to cool to room temperature. In a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa. Notes Quarter cherry tomatoes for a nice presentation. Add two cloves of crushed or minced garlic to add a little extra punch. Try using cilantro instead of parsley, or use half cilantro, half parsley. Veggie broth might give this a heartier flavor, but water works great if no veggie broth is on hand. You can place the quinoa in the refrigerator to accelerate cooling.
