Go Back

Quinoa Tabbouleh

No ratings yet
Print Recipe
Servings 0

Ingredients
  

  • 1 cup quinoa
  • 1 1/2 cups water
  • large pinch salt
  • 1/2 teaspoon cinnamon
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 cups minced Italian parsley
  • 1 cup mint, minced
  • 4 green onions, sliced thinly
  • 1/2 cup minced red onion
  • 1 medium European cucumber, diced
  • 1 heaping teaspoon minced garlic
  • 1 teaspoon salt, or to taste
  • Freshly ground black pepper
  • the juice of 1 medium lime
  • 3 tablespoons extra virgin olive oil

Optional toppings/mix-ins:

  • halved cherry or grape tomatoes
  • toasted and chopped walnuts
  • crumbled feta (I used dairy-free feta because allergies)

Instructions
 

  • I used an Instant pot to cook the quinoa. Water + quinoa + salt + cinnamon in the insert, Manual, 3 minutes. Release pressure as soon as it's done and fluff with a fork.
  • If using a saucepan, combine water + quinoa + salt + cinnamon, bring to a boil, then lower to lowest heat and cover, about 20 minutes. Fluff with a fork when done.
  • It's yummier when whole spices are toasted, then ground, but for the sake of convenience, I've used ground here. If you've got the whole ingredients and the time, then go the toast-then-grind route.
  • Combine all the ingredients in a large bowl and toss gently. Taste and adjust seasonings. Chill until ready to serve, at least two hours. Taste again and adjust seasonings if needed (cold things usually need to be seasoned more). Serve, with optional toppings if desired.
Tried this recipe?Let us know how it was!