So, I like tabbouleh, but it often has too much parsley in it for my taste. Most of the time it is made with barley or couscous, so I decided to try it out with quinoa (I’m kind of on a kick lately). I also skipped the lemon juice and olive oil and went with just a bit of white wine vinegar instead.
- 2 cups cooked quinoa
- 1 small white onion, diced
- 1 large tomato, diced
- 1/2 cucumber, diced
- parsley, to taste
- 1 tablespoon white wine vinegar
- Combine ingredients in bowl, mix up with vinegar. Enjoy!
- Never cooked quinoa? It’s easy! I recommend getting it from the organic bulk food bin, rather than a box. You’ll need 2 cups of water or broth for each cup quinoa (if you are using your quinoa for multiple dishes, I recommend just using water). RINSE YOUR QUINOA! First put the grain in a sieve and rinse it well – if you don’t, it tends to have a soapy flavor. Then, place it in a pot with a tight fitting lid, with the water and a pinch of salt. Bring to a boil, lower heat, cover and simmer for 12-15 minutes, until all the water is absorbed.