quinoa tabbouleh
(2 ratings)
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We serve this at our restaurant during the summer (Ashland Coffee and Tea). There is always a need for a good vegan recipe that everyone can enjoy. This one certainly beats the summer heat. Very refreshing!
(2 ratings)
yield
serving(s)
prep time
30 Min
Ingredients For quinoa tabbouleh
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1 boxorganic quinoa, cooked according to package directions
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1 bunchcilantro, roughly chopped
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1 bunchmint leaves
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1 bunchgreen onions, sliced, both white and green parts
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1 ptcherry tomatoes, halved
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2 lgcucumbers, peeled, seeded, and finely diced
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1/2 mdsweet red onion, finely diced
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1 mdsweet red pepper, seeded and finely diced
- DRESSING
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2 mdlimes, juiced (about 1/4 cup).
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1/2 colive oil, extra virgin
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1 pinchcelery seed
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1 pinchsalt and pepper
How To Make quinoa tabbouleh
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1Cook quinoa and put in large bowl. Whirl cilantro, mint leaves and (optionally) 3 garlic cloves in food processor. Add to quinoa. Add halved cherry tomatoes, cucumbers, green and red onion, and red pepper.
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2Make dressing. Mix lime juice, olive oil, and seasonings together and pour over quinoa mixture. Stir well, and chill covered in the refrigerator. Easily lasts a week, and the flavor improves over time.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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