Quinoa Tabouleh

Name: Quinoa Tabouleh
Yield: Serves 4
Cuisine: Peruvian
Ingredients: ½ cup fresh mint, chopped; 1 cup fresh parsley, chopped; 2 garlic cloves, minced; 2 tomatoes, chopped; 1 cup quinoa; 1 cup water; ¼ cup olive oil; ¼ cup lemon juice; ½ cucumber, diced; 4 scallions, sliced; Salt (to taste)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Bulgur wheat has been replaced in this refreshing salad by the wonder seed of the Andes: quinoa. It’s super easy to make, so try it!

Ingredients

1 cup quinoa
1 cup water
¼ cup <

Americas
Peru
Starter
Gluten-free
Vegan

Method

Put the quinoa and water in a small saucepan. Bring to a boil over high heat, and then lower to medium heat. When the quinoa is cooked (after about 17 minutes), turn off the heat. If there’s any water left in the pan, drain it, and let the quinoa cool.
Mix the olive oil, lemon juice, mint, parsley, and garlic in a bowl.
Mix the quinoa and chopped to