Quinoa Tabbouleh

Method5 steps · about 45 min

1. 1

   Step 1: Chop the firm Roma tomatoes (4) very finely and put them in a colander to drain away excess juice.

   Uses 4 firm Roma tomatoes

2. 2

   Step 2: Remove the tough stems from the parsley. Wash the remaining leaves and tender stems and the mint with clean water. Spin and pat them thoroughly dry, then chop the parsley and the 15 mint leaves very finely. Have the green onions and cucumber very finely chopped and the measured cooked quinoa completely cooled before mixing.

   Uses 2 bunches flat-leaf parsley · 15 fresh mint leaves · Clean water for washing the parsley and mint; discard after washing

3. 3

   Step 3: Put the drained tomatoes from step 1, the dried chopped herbs from step 2, green onions (4) and cucumber in a mixing bowl. Add the cup of cooked, cooled quinoa and a big pinch of salt (About ½ teaspoon), about ½ teaspoon, and mix gently. Add the 3 tablespoons each of lime juice and olive oil (3 tablespoons) and mix again.

   Uses Drained finely chopped tomatoes, excess juice discarded · Dried chopped parsley and mint, tough stems and wash water discarded · 4 green onions, white and green parts, very finely chopped · 1 English cucumber, very finely chopped · 1 cup cooked and completely cooled white quinoa · About ½ teaspoon salt · 3 tablespoons freshly squeezed lime juice · 3 tablespoons extra virgin olive oil

4. 4

   Step 4: Cover the dressed tabbouleh from step 3 and refrigerate for 30 minutes before serving.

   Finish refrigerated tabbouleh rest · 30 minUses Complete dressed quinoa tabbouleh

5. 5

   Step 5: Transfer the chilled tabbouleh from step 4 to a serving platter. Serve with the optional romaine lettuce leaves as little boats and the optional ready pita bread. For a gluten-free serving, omit the conventional pita.

   Uses Complete chilled quinoa tabbouleh · Romaine lettuce leaves for serving, optional · Pita bread for serving, optional