Description
This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It’s a great meal for a hot summer day. The longer it sits the better it tastes.
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
Instructions
- In a saucepan bring water to a boil. 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
- in a large bowl
- combine olive oil
- sea salt
- lemon juice
- tomatoes
- cucumber
- green onions
- carrots and parsley. Stir in cooled quinoa.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4