We've preached here before about how much we love salads for dinner during the summer months, and this is yet another favorite at our house. If quinoa isn't your jam, feel free to swap it out with another hearty grain like kasha, brown rice, or even couscous.
Quinoa Tabbouleh Salad
Serves: 4
|
1 cup quinoa 2 cups water 1/2 cup cucumber, seeded and chopped 1/3 cup red onion, chopped 1 1/2 cups tomato, chopped 1/8 cup fresh basil, chopped |
1/8 cup fresh mint, chopped 1/8 cup fresh parsley, chopped 1 lemon or lime, juiced 3 tablespoons extra virgin olive oil sea salt, to taste |
Method:
In a small pot, add quinoa and water. Bring to a boil, then lower heat to minimum and place a lid ajar on the pot. Simmer until all the liquid has absorbed and the quinoa is cooked through. Fluff with a fork and set aside.
Prepare vegetables and add to a serving bowl, along with the cooked quinoa and chopped herbs. In a small jar with a tight fitting lid, combine lemon or lime juice, evoo and salt to taste. Shake vigerously to emulsify, then toss dressing with the salad. Keeps in the refirgerator for up to 3 days.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
