by Tori Avey
- 6 servings
- 214 calories per serving
- 1 cup quinoa (uncooked)
- 21/2cups flat leaf parsley (minced, about 2 large bunches)
- 3/4cup fresh mint (minced, 1 small bunch)
- 2 fresh tomatoes
- 1/4cup scallions (finely chopped, or onions)
- 1/4cup extra-virgin olive oil
- 1/4cup lemon juice (freshly squeezed, or more to taste)
- salad (Fine mesh strainer, large skillet, small saucepan, bowl)
- Rinse uncooked quinoa in cold water using a fine mesh strainer until the water runs clear. Drain.
- Spread quinoa in the bottom of a skillet in an even layer. Turn heat to medium and let the quinoa heat up, stirring occasionally, till the moisture is gone.
- Continue to cook the quinoa over medium heat, stirring frequently, for 10-15 minutes until it begins to turn toasty and fragrant. The quinoa is ready when the seeds start to pop and turn golden brown. Remove from heat.
- Pour quinoa into saucepan along with 2 cups of water. Bring to a boil, then reduce to a simmer and cover the pan.
- Place minced fresh parsley and mint in a medium salad bowl.
- Gently stir the cooked, cooled quinoa into the parsley and mint till well combined.
- Add the diced tomatoes to the salad bowl along with the chopped scallions, olive oil and lemon juice. Stir gently to combine with the parsley, mint, and quinoa.
- Season with salt and pepper to taste. Add more lemon juice to taste, if desired. Serve at room temperature, or chill in the refrigerator. Flavors will improve in the fridge overnight.
Note: Some people like to add garlic to their tabbouleh. If you want a garlicky flavor, add a well-minced raw clove to the salad. Enjoy!