Quinoa Tabbouleh
A great side dish or base of a salad bowl. Also works well as a garnish inside a pita wrap sandwish.
Servings 4 servings
Ingredients
- 1 cup quinoa
- 2 ½ cups water divided
- 1 cup chopped flat-leaf parsley
- 1 lemon juice and zest
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt plus more to taste
Instructions
- Put the quinoa in a medium pot and cover with 1 ¼ cup of water. Stir and slosh the quinoa around, then drain it very well.
- Return the quinoa to the pot and add the remaining 1 ¼ cup of water. Put the pot on the stove and bring to a boil on high heat. Once the pot starts to boil, turn the heat to low, cover the pot and let it sit for 14 minutes.
- Take the pot off the heat, leaving the lid on and let it sit for 5 minutes before fluffing it with a fork.
- In a medium mixing bowl, combine the cooked quinoa, parsley, lemon zest and juice, olive oil and salt. Mix well.
- Taste the tabouleh and season with additional salt as needed.