Quinoa (pronounced Keen-wah) is actually a seed and not a grain. It is considered a superfood for its amazing properties. High in protein, low in carbs and containing all of the essential amino-acids – this is most definitely a grain to start getting familiar with!
Particularly if you follow a Vegan diet, this is a go to grain for it’s high protein content. I find it extremely versatile as well, and delicious! In this recipe I use it as the base to make a traditional Persian dish. For my personal chef clients I often pair it with some homemade hummus and grilled veggies!
Quinoa Tabbouleh Salad Recipe
Quinoa Tabbouleh Salad
- 1 cup tri colored quinoa*
- 1 cup filtered water or vegetable broth
- juice of two lemons
- ½ - 1 teaspoon sea salt
- ¼ cup olive oil
- 4-5 green onions minced
- 3-4 cloves fresh garlic minced
- 1 cup cherry tomatoes small chop
- 1 cup persain cucumbers small dice
- 1 handful parsley minced
- 1 handful cilantro minced
- 1 handful mint minced (optional)
- 1/2 cup roasted and salted sunflower seeds or pine nuts
- Pinch black pepper
Place the quinoa in a fine mesh strainer and rinse thoroughly under water to remove any dirt and loosen bitter coating. Next place it in a small sauce pan with 1 cup water or broth and a pinch of sea salt. Bring to a boil, then cover and let simmer for 15 minutes. After 15 minutes, turn off the heat but keep the lid on the quinoa for another 5 minutes to prevent sticking to the bottom of the pan.
In a small bowl place the olive oil, lemon juice, minced garlic and salt and pepper and combine with a whisk.
Mince, chop and dice all of the vegetables and place in a bowl with the sunflower seeds or pine nuts
Take the quinoa and fluff it with a fork while removing it from the saucepan and placing it in a large bowl. Fold in all of the vegetables and herbs with the fork and then drizzle the dressing over all of it.
Taste to see if it needs more seasoning.
*Any color quinoa will work with this recipe.
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