Red Quinoa Tabouli Salad in a white bowl
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Red Quinoa Tabouli Salad

ByMelanee Cooper
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Red Quinoa Tabouli Salad

Ingredients

  • 1 Cup Sprouted Red Quinoa
  • 1 1/2 to 2 Cups Minced Parsley
  • 3/4 Cup Chopped Onion
  • 2 Cups Chopped Tomatoes
  • 1/4 Cup Cold-Pressed Olive Oil
  • 2 Tablespoons Lemon Juice
  • Salt and Pepper to Taste

Instructions

  • Rinse the quinoa under cool water, then combine with 2 cups of water in a medium saucepan. Bring to a rapid simmer, then turn down the heat to medium-low, cover, and cook until the quinoa is fluffy and chewy, about 20 minutes.
  • Stir the onions, tomatoes, parsley, mint, and garlic into the warm quinoa.
  • Whisk together the olive oil and lemon juice and add salt and pepper to taste.
  • Pour this over the salad and stir to combine.

Notes

Serve room temperature or cold.
This salad is even better the next day, once the flavors have had a chance to mingle.

Inspired by Green Table