Quinoa Tabbouleh

Ingredience

2 cups water

1 teaspoon sea salt, divided

1 cup quinoa, rinsed

3 cups chopped fresh parsley

1 cup chopped English cucumber

3 plum tomatoes, chopped

8 green onions, choppechopped

1/4 cup chopped fresh mint

1/4 cup lemon juice

1/4 cup extra virgin olive oil

3/4 teaspoon coarsely ground pepper

Pokyny

In a large saucepan, bring water and 1/2 teaspoon sea salt to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Transfer to a bowl; cool completely.

Add parsley, cucumber, tomatoes, green onion and mint. In a small bowl, whisk lemon juice, olive oil, pepper and remaining 1/2 teaspoon sea salt; drizzle over the salad and toss to coat. Let stand 30 minutes before serving. Refrigerate leftovers.

Poznámky

Add feta cheese: Fold in crumbled feta cheese to give this tabbouleh salad a creamy finish and tangy flavor.

Make it spicy: Add a little heat to the salad with diced jalapeno peppers or crushed red pepper flakes.

Increase the herbs: Tabbouleh salad is a celebration of herbs, so don’t be afraid to add more! Increase the parsley and mint, or include other leafy herbs like cilantro or dill.