Lemony quinoa parsley salad. Unlike many American variants of this traditionally Middle Eastern dish, this is a green salad, not a grain salad. Great as an appetizer or side paired with hummus. I love to eat tabbouleh as a topping for Lebanese pita bread.
- ½ c. quinoa, rinsed
- 1 c. water
- Pinch salt
- 1 bunch fresh parsley, chopped
- 1 bunch green onions, sliced
- 1 cucumber, seeds scooped out, fine-diced
- 1 pint grape tomatoes, diced
- 1 tsp. sea salt
- 1 Tbsp. Balsamic vinegar
- ¼ c. lemon juice
- ¼ c. olive oil
- Add quinoa to water in small pot and add pinch of salt. Bring to a boil and then cover and reduce heat to low. Simmer 12-15 minutes. Cool.
- Combine parsley, cucumber, tomatoes, green onions, sea salt, vinegar, lemon juice, and olive oil in a large bowl.
- Add cooled quinoa and mix well. May add more olive oil if salad appears dry.
- For best results, allow to marinate in airtight container in refrigerator for a few hours to overnight.
- Suggest serving with slices of pita bread and a side of hummus (drizzle hummus with olive oil and a dash of za’atar or paprika).
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