Tabbouleh Quinoa

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 cup Fresh Parsley (finely chopped)
• 1/2 cup Fresh Mint (finely chopped)
• 2 medium Tomato (diced)
• 1 medium Cucumber (diced)
• 1/4 cup Red Onion (finely diced)
• 2 stalks Green Onion (thinly sliced)
• 1/4 cup Lemon Juice (freshly squeezed)
• 1/4 cup Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 medium Optional: Bell Pepper (diced, any color)
• 1/4 cup Optional: Pomegranate Seeds (for garnish)

Instructions

1. 1

   Rinse the quinoa in a fine-mesh sieve under cold water for a minute.

2. 2

   Combine the quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed.

3. 3

   Fluff the quinoa with a fork and let it cool completely. This can be sped up by spreading it on a baking sheet.

4. 4

   In a large bowl, combine the cooled quinoa, parsley, mint, tomato, cucumber, red onion, and green onion (and optional bell pepper, if using).

5. 5

   In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

6. 6

   Pour the dressing over the quinoa mixture and toss gently to combine.

7. 7

   Taste and adjust seasonings as needed.

8. 8

   Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

9. 9

   Garnish with pomegranate seeds (optional) before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.