Quinoa Tabouli
Quinoa Tabouli
This delicious salad is a gluten free twist on traditional Tabbouleh made with Cous Cous. The perfect vehicle for all those garden fresh vegetables, this whole grain salad is as healthy as it is delicious
Ingredients
The Vinaigrette
- 1 large lemon juiced
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1/4 teaspoon kosher salt
- 1/ teaspoon ground black pepper
The Tabouli
- 1 cup quinoa
- 1 medium cucumber
- 1 cup grape tomatoes or cherry tomatoes
- 1/2 bunch Italian parsley
- 6-8 leaves fresh mint
- 4 ounces Feta Cheese crumbled
Instructions
Make the vinaigrette
- Mix the lemon juice, red wine vinegar, olive oil, oregano, salt and pepper in a small jar or cup, set aside
Make the tabouli
- Bring 2 cups of water to a boil - add the cup of quinoa, bring back to a boil, reduce the heat and simmer for 15 minutes or until most of the water has been absorbed
- Drain the hot quinoa and let cool while you are prepping the vegetables
- Cut the tomatoes in half and the cucumber into small chunks and sprinkle with a pinch of salt and pepper
- Grab the parsley and fresh mint - aren't they pretty?
- Chop the parsley
- Place the mint leaves in a pile, roll up like a cigar and cut into strips - also known as a chiffonade
- Place the drained quinoa in a large bowl
- Add the vegetables, parsley and mint to the quinoa and mix gently
- Add the crumbled feta, vinaigrette, taste and adjust the seasonings
- Enjoy a big plate all by itself and/or serve with your favorite summer foods. This is also a fantastic pot luck or picnic salad. Yum!
Notes
This salad is adapted from a Barefoot Contessa recipe