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.
Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::4
Ingredients
2 cups water
1 cup quinoa
1 pinch salt
¼ cup olive oil
½ teaspoon sea salt
¼ cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup chopped fresh parsley
Directions
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.
Meanwhile, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, and parsley in a large bowl; stir in cooled quinoa.