This recipe is a great way to use up any extra quinoa you may have on hand. If you are making fresh quinoa for this recipe please refer to my previous post and try your hand at making quinoa in your rice cooker. Remember quinoa is gluten-free and packed with protein! I usually have a big bag of regular quinoa from Costco in my pantry. I also have small bags of multi colored quinoa that have found at my local Kroger grocery store. Tabbouleh is traditionally a vegetarian salad made of mostly finely chopped, parsley with tomatoes, mint, onion, bulgur, olive oil, lemon juice, salt and pepper. This as you will see is an adaptation of the traditional, absolutely oil free. I am sure there are numerous ways you can play with this recipe and make it your own. For now this is what our family enjoys, however each time I think we tweak it just a little, so tweak away. I serve this cold as a side salad.
a delicious side salad best served cold.
- 2 1/2 cups uncooked quinoa (7 1/2 cups cooked quinoa chilled)
- 3 1/4 cups water ( if using uncooked quinoa)
- 1 cup minced fresh parsley
- 1/2 cups minced fresh cilantro
- 2 cups cucumber, peeled, seeded, and diced
- leaves from 3 stalks of mint, minced
- 1/4 cup diced red onion
- 1 tsp. salt
- 3 Tbsp. apple cider vinegar (ACV)
- If you are using uncooked quinoa, combine the quinoa with the water in a pan and bring to a simmer, reduce heat to low. Cover and cook for 30 to 35 minutes. Remove from heat and let sit covered for 5 min., fluff with a fork and refrigerate until chilled, approximately 2 hours.
- Combine chilled quinoa, parsley, cilantro, cucumber, mint, red onion, salt and ACV, mix together and serve immediately or chill.