Quinoa Tabbouleh Salad with Parsley and Mint
- 3/4 cup quinoa
- 1 1/2 cups water
- pinch of salt for quinoa cooking water
- 1 cup chopped cherry tomatoes (let them drain in a colander if the tomatoes are juicy)
- 1/2 cup chopped parsley
- 1/4 cup extra-virgin olive oil (use an olive oil with good flavor)
- 3 T fresh squeezed lemon juice
- 1/4 tsp. ground cumin
- pinch ground cinnamon
- 1/2 tsp. salt
- 1/4 - 1/2 cup finely chopped fresh mint
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Cherry tomatoes (1 cup)
- Cumin, ground (1/4 tsp.)
- Mint, fresh (1/4 cup)
- Parsley (1/2 cup)
- Cooking & Baking
- Cinnamon, ground (1 pinch)
- Olive oil, extra-virgin (1/4 cup)
- Salt (1 pinch)
- Salt (1/2 tsp.)
- Pasta & Grains
- Quinoa (3/4 cup)
- Drinks
- Lemon juice, fresh squeezed (3 T)
- Water (1 1/2 cups)
Preparation
Read recipe preparation on kalynskitchen.com
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Published May 19, 2010 (2 years ago).
9 people saved this recipe.
