Servings: 4
Ingredients
- 2 cups water
- 1 cup quinoa Uncooked.
- 1 tsp Himalayan pink sea salt
- 2 lemons Juiced.
- 1 cup scallions Thinly sliced, white and green parts.
- 1 cup fresh mint leaves Chopped.
- 1 cup fresh flat lead parsley Chopped.
- 1 english cucumber Unpeeled, seeded, medium diced.
- 2 cups cherry tomatoes Halved through stem.
- 1 tsp ground black pepper
Instructions
- Pour water into a medium saucepan and bring to a boil.
- Add the quinoa and salt, lower the heat and cover the pot. Let it simmer for 15 minutes until the grains are tender and open (they’ll have little curly tails).
- Drain, place in a bowl, and immediately add the lemon juice.
- In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, and pepper.
- Add the quinoa and mix well. Serve at room temperature or refrigerate and serve cold. Enjoy!
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Tasty and fresh.
If you love tabbouleh, you’ll be pleasantly surprised! This is fresh and tangy. I’ll definitely be making this again!!