Red Quinoa Tabbouleh

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With the weather warming up, it's time for fresh salads of all sorts to make their way into the kitchen! Tabbouleh is a perfect dish to serve as a side or a lighter meal, and offers a refreshing taste from fresh lemon juice and herbs.

This recipe is incredibly easy to make, as the quinoa is the only ingredient that needs to be cooked. As it cooks you can prep the remainder of the ingredients, and before you know it you have a delicious and aesthetically pleasing salad-of-sorts.

I hope you all enjoy this quick and easy dish to ring in the warm season! As always, add your own twists to accommodate your preferences!

A few ideas:

• Use couscous rather than quinoa for a slightly different texture

• Add/substitute vegetables & herbs such as bell peppers or mint

• Add some substance with cooked tempeh, tofu, or falafel patties

Grab your tabbouleh, a lawn chair, & sunglasses and get your daily dose of vitamin D while you enjoy this scrumptious dish!

Stay happily healthy, friends!

Red Quinoa Tabbouleh

Prep Time: 10-20 min

Cook Time: 15 min

Total Time: 25-35 min

Serves: 3-4 servings

Ingredients

1 cup red quinoa

1 1/2 tbsp olive oil

1 3/4 cup water

1/2 tsp ground thyme

1/2 tsp onion powder

1/2 tsp salt

4 cloves garlic, minced

1 small cucumber, chopped/chunked

1 1/2 cup cherry tomatoes, halved

1/2 cup fresh parsley, chopped

1/3 cup green onions, chopped

Juice from 1 lemon

Instructions

1. Add quinoa to mesh strainer and run under cold water for ~30 seconds.

2. Heat olive oil in a medium saucepan over medium heat. Add quinoa and allow to toast ~3-4 minutes until oil is absorbed and quinoa is mostly dry.

3. Add water, thyme, onion powder, salt, and 1/2 of the minced garlic to the sauce pan. Stir to combine. Bring to a boil, then reduce heat to low. Cover and allow to simmer 15-17 minutes until water is absorbed. (You can prep your veggies while the quinoa cooks!)

4. Fluff quinoa with a fork. Pour cooked quinoa into a bowl, stir to release some heat, and place in refrigerator until just chilled (you can also put the quinoa in the freezer to speed up this process, just be careful not to freeze the quinoa!). A metal mixing bowl works well to speed up the chilling process.

5. In a large bowl, combine quinoa, remaining minced garlic, cucumber, cherry tomatoes, parsley, and green onions. Stir or toss gently to combine. Add lemon juice and gently stir again. Serve immediately and enjoy!