Tricolor Quinoa Tabbouleh
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Chilling time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
- 3/4 cup tricolor quinoa
- 2 cups water
- 1/4 teaspoon salt
- 1 medium tomato, chopped into small pieces
- 1/2 English cucumber, peeled and chopped into small pieces
- 1/2 cup finely chopped Italian parsley
- 3 green onions, sliced thinly
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 teaspoon Greek seasoning
- 1/4 cup finely chopped fresh mint or 1/4 teaspoon dried mint
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- Thyme and Garlic Pita Chips for service
Bring the quinoa, 1/4 teaspoon salt and water to a boil in a medium saucepan over high heat.
Reduce heat to medium low, cover and simmer until the water is absorbed and the quinoa is translucent and tender, about 10 - 12 minutes.
Fluff the quinoa with a fork and turn it out onto a baking sheet to cool.
Place tomato, cucumber, parsley, green onion, olive oil, cumin, salt, Greek seasoning, lemon juice and black pepper in a salad bowl. Stir to combine. Add quinoa. Toss with fork until all ingredients are combined.
Cover and refrigerate for 2 hours.
When ready to serve, let tabbouleh sit at room temperature for 15 minutes. Stir in mint. Taste to check seasoning. Add 1 more tablespoon lemon juice and olive oil and 1/4 teaspoon more salt if needed. Serve with Thyme and Garlic Pita Chips.
