Creators
Samantha & Chris Mener
Description
Quinoa Tabbouleh is a refreshing, nutritious salad featuring quinoa, fresh vegetables, and herbs, dressed with lemon juice and olive oil, perfect as a light vegetarian meal or side dish.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Broth | 1 1/4 cup | chicken or vegetable, salted |
Cayenne | 1 dash | |
Cherry Tomato | 2 cup | quartered |
Coconut Oil | 1/2 tbsp | |
Curry | 1/2 tsp | |
English Cucumber | 1/2 | diced, skin on |
Feta | 1/4 cup | |
Green Onion | 3 stalk | sliced into thin slices |
Italian Parsley | 1 bunch | large, minced |
Lemon Juice | 4 tbsp | |
Mint | 1 1/2 tbsp | minced |
Olive Oil | 2 tbsp | |
Salt | 1/3 tbsp | |
Quinoa | 1 cup | rinsed |
PREPARATION
- Add rinsed quinoa, broth and curry powder to a pot and bring to a low boil
- Once boiling, reduce heat to low and simmer for 10 minutes
- Turn off heat and leave lid on to steam for an additional 10 minutes
- Mix in coconut oil while quinoa is still warm
- Add all chopped vegetables to cooled quinoa
- Add in salt, cayenne, lemon juice and olive oil and mix together
- Add in feta and gently mix until just incorporated
SUGGESTIONS
- Eat this with crackers, red bean hummus, chicken or buffalo kabobs or simply on it’s own as a light vegetarian meal.