Quinoa Tabbouleh
Quinoa Tabbouleh
Print RecipeIngredients
- 375 ml Quinoa
- 625 ml Water
- 2 Tomatoes Cut into 5-mm (¼-inch) cubes
- 1/2 English cucumber or 2-3 Lebanese cucumbers, cut into 5-mm (¼-inch) cubes
- 80 ml Finely chopped fresh mint
- 80 ml Extra virgin olive oil
- 10 ml About 1/2 of a lemon. Finely grated lemon rind
- 45 ml Lemon juice, about 3/4 of a lemon
- 5 ml Ground cumin
- A pinch of Cayenne pepper
- Salt and pepper to taste
Instructions
- Place quinoa and water in a medium-sized pot and bring to a boil.
- Cover pot, lower heat to medium-low and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated.
- Spoon quinoa into a salad bowl and cool to room temperature.
- Add remaining ingredients and toss to combine.
- Cover and refrigerate salad until needed. Toss again before serving.
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