Quinoa Tabbouleh

Prep Time: 25 minutes
Total Time: 40 minutes
Makes: 10

Ingredients

  1. 1 1/2 cups (375 mL) uncooked quinoa
  2. 2 1/2 cups (625 mL) water
  3. 2 medium ripe-on-the-vine tomatoes, cut into 1/4-inch (5 mm) cubes
  4. 1 cup (250 mL) chopped fresh parsley
  5. 1/2 medium English cucumber, cut into 1/4 inch (5 mm) cubes
  6. 1/3 cup (75 mL) finely chopped fresh mint
  7. 1/3 cup (75 mL) extra virgin olive oil
  8. 2 tsp (10 mL) finely grated lemon zest
  9. 1 tsp (5 mL) ground cumin
  10. 1 tsp (5 mL) paprika
  11. pinch cayenne pepper
  12. salt and black pepper to taste

Method

  1. Place quinoa and water in a medium-sized pot and bring to a boil. Cover the pot, lower heat to medium-low and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated.
  2. Spoon quinoa into a salad bowl and cool to room temperature. Add remaining ingredients and toss to combine. Cover and refrigerate salad until needed. Can be made few hours ahead. Toss again before serving. 

Options:
Add 1/2 cup (125 mL) finely chopped red onion and/or 1/2 cup (125 mL) pitted black olives. Instead of mint, try chopped fresh basil or fresh oregano.