Quinoa Tabbouleh

Name: Quinoa Tabbouleh
Yield: Makes 5 cups (1.25 L)
Ingredients: 1 cup (250 mL) water; ½ cup (125 mL) quinoa; 2 cups (500 mL) seeded and diced ripe tomatoes; 1 cup (250 mL) diced cucumber; 1 cup (250 mL) finely chopped fresh parsley; ¼ cup (60 mL) finely chopped fresh mint; ¼ cup (60 mL) thinly sliced green onion; ⅓ cup (80 mL) olive oil; ⅓ cup (80 mL) fresh lemon juice (about 1-2 lemons); ⅓ cup (80 mL) fresh lemon juice (about 1-2 lemons); ½ tsp (2 mL) salt; ½ tsp (2 mL) minced fresh garlic; ¼ tsp (1 mL) ground cinnamon

Preparation info

Makes
5
cups

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Quinoa gives traditional tabbouleh a twist. Wrap this refreshing mixture in romaine lettuce leaves or serve it as a salad or North American–style as a dip with fresh pita or pita chips. Serves 6 to 8 as lettuce wraps or up to 16 when served as a dip.

Ingredients

1 cup (250 mL) water
½ cup (125 mL

Starter
Gluten-free
Vegan

Method

Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.

Mix the tomatoes, cucumber, parsley, mint, onion and quinoa together in a large bowl.

Combine the oil, lemon juice, salt, garlic and cinn