Quinoa Tabbouleh Salad Recipe

🧂 Ingredients

• 1 1/2 cups (255g) quinoa

  rinsed well
• 1 lemon

  juiced
• 2 Tbsp olive oil

  extra-virgin
• Sea salt and freshly ground black pepper
• 1 large English cucumber or 2 Persian cucumbers

  cut into 1/4-inch (1cm) pieces
• 1 pint (2 cups / 300g) cherry tomatoes

  chopped
• 1 cup (60g) chopped flat-leaf parsley
• 1/3 cup (60g) pomegranate seeds

  (from 1 medium pomegranate)
• 2 green onions

  thinly sliced

Instructions

• 1 Place a saucepan [https://amzn.to/2MMaNMt] with 2 1/4 cups of water over high
  heat. Bring it to the boil, then add in quinoa and 1 tsp sea salt. 
• 2 Cover, reduce the heat to medium-low and simmer until the quinoa gets tender,
  about 10-12 minutes. Remove from the heat and let it sit, covered, for 5
  minutes, then fluff it with a fork and chill for 15 min.

• 3 Meanwhile, prep all the veggies.
• 4 Assemble the salad in a large bowl [https://amzn.to/2Tn9qWP] by adding in all
  the ingredients as follows: cooked quinoa, cherry tomatoes, cucumbers,
  pomegranate seeds, parsley and green onions.
• 5 Season to your taste with sea salt and freshly ground black pepper. Drizzle with
  olive oil and add lemon juice; toss to coat.

Nutrition Info