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Quinoa Tabouli

1 cup quinoa
2 cups water or vegetable broth
2 roma tomatoes, chopped into small pieces
2 green onions, finely chopped
1/4 cup finely chopped parsley
1 tablespoon finely chopped mint, or more to taste
1 tablespoon finely chopped cilantro, or more to taste
3-4 tablespoons lemon juice
2 tablespoons olive oil
1/4 tsp. salt
Put the quinoa in a fine sieve and rinse well with water. This will remove the bitter coating of the quinoa. Drain well. Put into a large nonstick skillet, add the water and bring to a boil. Cover, reduce the heat to medium-low and cook 12 minutes. Drain well. Spread onto a paper-towel lined baking sheet or plate and let sit about 5 minutes to absorb excess liquid. Transfer to a bowl. Combine all the ingredients in a large bowl, and refrigerate.