Inspired by the fresh flavors of tabbouleh, this salad features the versatile grain quinoa. Quinoa are the seeds from the flowering quinoa plant and date back to ancient times, originating in Bolivia and Peru. Quinoa bowls and salads are popular in contemporary American dishes and are found on restaurant menus throughout the country. Quinoa works well as a rice substitute and is full of nutrients.
Recipe Servings: 12
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ cups quinoa
- 1 seedless cucumber, peeled and finely diced
- 3 Roma tomatoes, deseeded and finely diced
- ½ small red onion, finely chopped
- ½ cup chopped fresh parsley
- ¼ cup olive oil
- 3 Tbsp lemon juice
- 2 tsp grated lemon zest
- Salt, to taste
- Ground black pepper, to taste
Directions
- Bring a large pot of salted water to a boil and add quinoa.
- Reduce heat to medium low, cover and simmer 12–14 minutes until quinoa is tender.
- Drain quinoa and rinse under cold water. Drain again.
- Place quinoa, cucumber, tomato, onion and parsley in large bowl.
- Fold in lemon juice and zest. Season with salt and pepper.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.