Quinoa Tabbouleh Salad | Reader's Digest Canada
"In our new cookbook The Kitchen Decoded, we include tabbouleh salad because it's super simple and filling. Try red quinoa for a slightly earthier flavour." —Logan Levant, Los Angeles, California
Ingredients
- 2 cups water
- 1 cup quinoa (rinsed)
- 3/4 cup packed fresh parsley sprigs (stems removed)
- 1/3 cup fresh mint leaves
- 1/4 cup coarsely chopped red onion
- 1 garlic clove (minced)
- 1 cup grape tomatoes
- 1/2 English cucumber (cut into 1-inch pieces)
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp ground allspice
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