Fight the Holiday Diet Early with Quinoa Tabbouleh!10.25.16
The battle of the holiday bulge is already upon us… Luckily, we’re flush with recipes that help to fight the good fight through the long winter ahead. This time, our secret weapon is our ally quinoa.
Quinoa adds some pop and crunch into a traditional Mediterranean salad: tabbouleh. Tabbouleh is a simple dish with endless variations. It’s traditionally made with couscous or parsley as a base, but as long as the delicious trifecta of tomato, cucumber, and lemon is present, the sky’s the limit.
Serves: 8 people
Total prep time: 30 minutes
1 cup uncooked quinoa
3 tbsp parsley, chopped
1/4 cup lemon juice
3 tbsp extra virgin olive oil
1/2 cup cucumber, diced
1/2 cup grape tomatoes, halved
2 tsp salt
1 tsp pepper
Optional: 2 tsp red chile flakes
Rinse dry quinoa in a fine mesh strainer. Combine 1 cup quinoa with 2 cups water in a small saucepan, and let come to a boil.
Once bubbling, reduce heat, cover, and let simmer for 15 minutes. When cooked, remove from heat and let stand covered for 5 minutes, then fluff with a fork and let cool.
While quinoa is cooling, dice cucumber and halve grape tomatoes.
Gently combine cooked, cooled quinoa with tomatoes, cucumbers, all other ingredients, and serve.