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Easy Quinoa Tabbouleh Salad

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Level: Easy

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Description

Tabbouleh salad with quinoa.

Ingredients

  • 2-½ cups Water
  • 1-½ cup Quinoa, Rinsed Well
  • 1 pint Cherry Tomatoes, Chopped
  • 1  Large English Cucumber Or 2 Persian Cucumbers, Cut Into 1/4-inch (1cm) Pieces
  • ⅓ cups Pomegranate Seeds, (from 1 Medium Pomegranate)
  • 1 cup Chopped Flat Leaf Parsley
  • 2  Green Onions, Thinly Sliced
  • Sea Salt And Freshly Ground Black Pepper
  • 2 Tablespoons Olive Oil, Extra Virgin
  • 1  Lemon, Juiced

Preparation

Place a saucepan with the water over high heat. Bring it to the boil, then add quinoa and 1 teaspoon sea salt. Cover, reduce heat to medium-low and simmer until quinoa gets tender, about 10–12 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and chill for 15 minutes.


Meanwhile, prep all the veggies.

Assemble salad in a large bowl by adding in all the ingredients as follows: cooked quinoa, cherry tomatoes, cucumbers, pomegranate seeds, parsley and green onions.

Season to your taste with sea salt and freshly ground black pepper. Drizzle with olive oil and add lemon juice. Toss to coat.

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