Lemony Quinoa Tabbouleh
Lemony Quinoa Tabbouleh is a gluten-free protein packed alternative to the classic, normally made with bulgur wheat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nutrivore.com.
Cooking tools:
- Pressure cooker
- Stove
- Saucepan
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Baking sheet
- Parchment paper
- Fork
- Refrigerator
Ingredients
- 1 cup quinoa
- 1 1/2 cup water
- 1 lemon (zested, then juiced)
- 3 tablespoons lemon juice (freshly squeezed)
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1 cup tomato (finely diced (about 6 small))
- 1 cup cucumber (English hothouse (about 1/2 for 1 cup))
- 1 cup green onions (finely minced white and green parts (3 scallions))
- 1 cup parsley (finely minced (about 1 large bunch or 2 small))
- 1/8 cup mint (finely minced (about 10 to 15 leaves))
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