Photos by Hannah Burne
Quinoa Tabouli is one of my favorite go-to meals. It’s delicious, colorful, quick to make and filling. It’s a great addition to any meal, as a side or a salad, but I often just eat a big bowl of it as my meal.. 😉 When I feel extra creative I add some different seeds, nuts, or other veggies (and sometimes even fruit..!), but most of the time I just make this recipe as is. I love quinoa, and in this recipe it gets to soak in all the lovely flavours of the fresh herbs and lemon juice. As a bonus, unlike traditional bulgur tabouli, this one is also gluten-free!
Prep time: 15 mins
Cook time: 15 minutes
- 2 cups water
- 1 1/4 cup quinoa
- 1/2 English cucumber, finely diced
- 1 tomato, finely diced
- 1 cup finely chopped parsley
- 1/2 cup finely chopped fresh mint
- 2 tbsp finely diced red onion
- 1/2 cup extra virgin olive oil
- 1/3 cup lemon juice
- 1 1/2 tsp sea salt
- 1/2 tsp ground pepper
In a small saucepan, bring 2 cups water to a boil.
Add the quinoa and stir.
Cover with a lid, reduce the heat and simmer for 15 minutes.
Remove from heat and set aside to cool down (to speed this process, transfer the quinoa to a wide, shallow plate).
In a bowl, combine quinoa, vegetables, lemon juice, olive oil, salt, and pepper. Mix well and enjoy!
Feeling creative? some fun add-ons or toppings include; sunflower seeds, pumpkin seeds, tamari almonds, dried cranberries, finely chopped red cabbage, diced green apple, peach or apricot (if you add fruit, I would suggest omitting the tomato), or any other fun ideas that comes to mind!
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media ?