Quinoa Tabbouli


1 cup quinoa

2 cups water

2 big bunches of fresh parsley, minced

1 small bunch fresh mint, minced

1 large tomato, chopped

2 tbsp olive oil

juice of 1 lemon

2 green onions, minced

1/2 tsp salt


Rinse the quinoa in water. Drain. Bring the quinoa and 2 cups water to a boil on the stove with a pinch of salt. Reduce heat and simmer for 12 minutes, until all liquid has been absorbed. Fluff quinoa with a fork and scoop into a big bowl to cool.

Once the quinoa has cooled, add the minced fresh parsley, mint, chopped tomato and minced green onion. Toss well. Drizzle in the olive oil, lemon juice and season with salt and pepper to taste.

Serve room temperature or chilled.


1 hour {includes time for quinoa to cool}