This tabbouleh recipe is different and we guarantee you’ll love it. Instead of using bulgur like traditional tabbouleh, this recipe uses quinoa. Not only does it look and taste better than bulgur, quinoa’s health benefits are plentiful. This dish is great as a meal for a hot summer day or as a side accompanying a protein.
Ingredients
- 2 cups water
- 1 cup quinoa
- 1 pinch salt
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1/4 cup lemon juice
- 3 tomatoes, diced
- 1 cucumber, diced
- 2 bunches green onions, diced
- 2 carrots, grated
- 1 cup fresh parsley, chopped
Instructions
This is a really simple recipe to make and there’s no doubt that it’s going to be one of your all-time favorites pretty soon. So here’s how you do it.
- First, in a saucepan bring water to a boil. Then, add quinoa and a pinch of salt. Reduce heat to low-temperature, cover and simmer for 15 minutes.
- Allow the quinoa to cool to room temperature; once cool fluff it with a fork. Meanwhile, in a large bowl, combine olive oil, sea salt, some lemon juice, tomatoes, cucumber, green onions, carrots and parsley.
- Stir in cool quinoa and check your seasoning and enjoy!
