Quinoa Tabbouleh

Quinoa Tabbouleh

“Quinoa, once a staple grain of ancient Incas, is tossed with lemon juice, tomatoes, cucumber, carrots, green onions and parsley. Serve with pita bread.”

 

 

INGREDIENTS:

2 cups water

1 cup quinoa

1 pinch salt

1/4 cup olive oil

1/2 teaspoon sea salt

1/4 cup lemon juice

3 tomatoes, diced

1 cucumber, diced

2 bunches green onions, diced

2 carrots, grated

1 cup fresh parsley, chopped

 

DIRECTIONS:

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

 

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