Quinoa Tabbouleh Recipe

I love this Middle Eastern salad and enjoy using quinoa instead of bulgur wheat. It’s nutritional, delicious, and a good vegetarian main course or summer side salad.

Ingredients:

1 cup quinoa, rinsed well

1 can of chickpea

1 garlic clove, minced

1/2 cup extra-virgin olive oil

1 large cucumber

1 tomato

1 apple

2/3 cup chopped flat-leaf parsley

1/2 cup chopped fresh mint

1/2 teaspoon sea salt plus more

2 tablespoon fresh lemon juice

Preparation:

Bring quinoa, 1/2 teaspoon salt, 1/2 tsp EVOO, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Steam chickpea with a little water to heat it up.

Finely chop ingredients: garlic, onion, tomato, cucumber (remove skin and seeds), apple, tomato, parsley, and mint.

Place garlic in 1/2 cup of EVOO. Place all ingredients in a large bowl. Add garlic, EVOO mix. Add lemon.

Mix well and enjoy!