Instructions

Fill a small pot with ½ cup quinoa and 1 cup water. Let simmer until water is fully absorbed (about 15 minutes). Meanwhile, finely chop all of your ingredients. Let cooked quinoa cool and add ¾ cup into the salad. Dress with lime juice and olive oil, and mix well. Season with salt and red pepper to taste.

As the weather heats up, consider this summery salad for a light lunch or side dish.

It’s a twist on the classic Middle Eastern tabbouleh, using fluffy quinoa instead of traditional cracked wheat in a melange of crisp, crunchy veggies. Dress it all up with refreshing lime or lemon juice and drizzle with heart-healthy olive oil to enjoy on a hot summer day.

Note: this dish requires a good amount of chopping but don’t let that put you off. We promise it’s more than worth it in the end.

Quinoa Tabbouleh

Ingredients:

• ½ cup Anthony’s Goods Organic White Quinoa
• 1 cup water
• ½ yellow onion
• 2 bunches parsley
• 1 large or 3 Roma tomatoes
• 2 cucumbers
• 4 small peppers (or 1 medium red bell pepper)
• Handful fresh mint
• Juice of two limes (or lemons)
• 4 tbsp olive oil
• Salt and red pepper to taste

Directions:

1. Fill a small pot with ½ cup quinoa and 1 cup water. Let simmer until water is fully absorbed (about 15 minutes).
2. Meanwhile, finely chop all of your ingredients.
3. Let cooked quinoa cool and add ¾ cup into the salad.
4. Dress with lime juice and olive oil, and mix well.
5. Season with salt and red pepper to taste.

Serves 2-3 people

Prep time: 30 mins

Total time: 30 mins