Quinoa and Parsley Tabbouleh
Wheat-free tabbouleh with parsley makes a wonderful summer potluck salad. Makes 4 to 6 servings.
Servings: 5 servings.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 bunch fresh parsley leaves
- 1 bunch fresh mint leaves
- 2 tablespoons finely chopped arugula leaves
- 2 medium tomatoes , chopped, or 1 pint cherry tomatoes, cut into 1/2-inch wedges
- ½ cup grated carrots
- ⅓ cup freshly squeezed lemon juice
- ½ cup extra virgin olive oil
- 2 cloves garlic , minced
- 1 teaspoon fine sea salt
- Pinch cayenne pepper
Instructions
- In a medium saucepan, bring the water to a boil. Stir in the quinoa and bring to a boil. Reduce the heat to low and simmer until the water is absorbed, about 30 minutes. (Just as with rice, do not stir—tilt the pan to see if there is any water left.) Set aside.
- Meanwhile, trim and discard the parsley and mint stems. Chop, chop, chop the leaves until they are very fine, no piece larger than the head of a pin.
- Transfer the quinoa to a bowl, fluffing with a fork. Stir in the chopped parsley and mint, arugula, carrots and tomatoes.
- In a small bowl, whisk the lemon juice, oil, garlic, salt and cayenne. Pour over the quinoa and toss well. Season to taste with more salt and lemon juice, if desired. Cover and refrigerate for at least 30 minutes.