Quinoa Tabbouleh

This is one of my absolute favorite dishes to whip up. Tabbouleh has a lot of bright flavors, and is traditionally made with bulgar. Quinoa can be a little easier to find and packs a lot of great protein and vitamins...plus I usually have it in the pantry. This is great to food prep for lunches, pack for a picnic, or as a side dish to a main course like chicken or fish.
What you need:
1 cup quinoa
2 cups chicken broth
2 cloves minced garlic
1/2 small red onion, chopped
1 large english cucumber, chopped
4 medium vine ripe tomatoes
1 bunch chopped fresh parsley
2 tabelspoons chopped fresh mint
Juice of 2 large lemons
A few glugs of olive oil (eyeball it)
Salt to taste

First, add quinoa and chicken broth to a saucepan, bring to boil, then reduce heat and simmer for about 20 min or until liquid is absorbed and quinoa cooked. Set aside and work on chopping all of your veggies and herbs. When quinoa is cooled, add everything in, mix, and season to taste...THAT'S IT. Sometimes I add extra lemon, or some other herbs I have laying around. As always, do what you like and it will turn out great! This is even better the next day to give the quinoa and veggies a chance to soak up the lemon and garlic. Enjoy!



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