Red Quinoa Tabouli | Serves 4-6

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High in protein thanks to the quinoa, this dish is packed tight with nutrition. It’s vibrant, crunchy and filling so enjoy a large bowl straight up or as a side to grilled fish or chicken! Oh, and it keeps in the fridge for 3-4 days.

INGREDIENTS
1 cup red quinoa
1 1/2 cups water
1/2 pint grape tomatoes, quartered (about 1 cup)
1/2 seedless cucumber, peeled and small dice (about 1 cup)
1/2 bunch scallions, thinly sliced (about 1/4 cup)
1 cup flat leaf parsley, de-stemmed, rough chop
2 medium cloves garlic, minced
1/4 cup extra virgin olive oil
2 lemons, juiced (about 1/4 cup)
1/2 teaspoon salt

METHOD

  1. Combine quinoa and water in medium pot. Cover and bring to a boil on medium high; reduce to simmer and cook until water is absorbed and grain is fluffy (about 8-10 minutes).

  2. Prep all vegetables and add to large bowl. When quinoa done, combine with vegetables and toss. Finish by adding dressing ingredients directly to same bowl and mixing well.

Stefanie Sacks