Tabbouleh
Print Recipe
Servings
1
Servings
1
Tabbouleh
Print Recipe
Servings
1
Servings
1
Ingredients
  • 1/2 cup dry quinoa (rinsed)
  • 2 cups water (filtered)
  • 1/2 bunch parsley, chopped
  • 1 green spring onion, chopped
  • 1 handful mint leaves, chopped
  • 1 medium tomato, chopped
  • 1/2 cup cucumber, diced
  • 1/2 large lemon
  • 1 1/2 Tablespoons olive oil
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • 2 romaine lettuce leaves
Instructions
  1. To cook quinoa: Rinse the quinoa in a sieve. Place in a pot with two cups of water and a pinch of sea salt. Bring to a boil and lower to a simmer. Let cook for 15 minutes until fluffy. Remove from heat and rinse in sieve again. Set aside until ready to use.
  2. Chop parsley, spring onion, and mint leaves into small bits and put in a large bowl. Chop tomato and cucumber and add to the parsley mix.
  3. To make dressing, squeeze the juice of the 1/2 lemon into a small bowl, add olive oil, cumin, salt and pepper and whisk.
  4. Add dressing and cooked quinoa to parsley mixture and toss. Chill in refrigerator before serving. Place torn romaine lettuce leaves on plate and top with tabbouleh and serve. Enjoy.