Quinoa tabouleh is one of my favorite culinary augurs of summer; it was practically demanded by our organic box this week, which was full of tomatoes, cucumbers and parsley. You can, of course, use bulgur, which is equally as delicious and requires no cooking (just pour boiling water over it, cover and let it sit for an hour). But why deny yourself the insane amount of nutrients that quinoa has to offer? I like to garnish my tabouleh with toasted nuts, and sometimes include garbanzo or white beans for a little extra protein.
1 C quinoa, rinsed (it has a bitter coating, so rinse it well)
2 C water with 1 tsp salt
3 tomatoes, chopped
2 cucumbers, chopped (and peeled if they’re not organic)
1 bunch parsley or cilantro, minced
a few tablespoons olive oil
a large lemon
salt
Bring the quinoa and water to a boil, then cover and simmer 30-40 minutes until water is absorbed. Stick it in the fridge to cool. In the meantime you can chop all your veg. Mix quinoa and vegetables together and toss with olive oil and the juice from your large lemon. Salt to taste.
Stir it all together and, if you have the patience, chill for a bit before serving. I especially like to eat this with grilled meat like kebabs or pork loin.
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