Quinoa Tabbouleh

It is that time of year again.  It is hot hot hot and the garden is beautiful.  I keep tabbouleh in the fridge all the time as a quick and cool meal.  Using quinoa instead  of couscous really ups the protein in this dish and I think it tastes better.

1 C. water
2 C. quinoa

3 small tomatoes, chopped
1 small cucumber, seeded and chopped
2 cloves garlic, minced
2 stalks green onion, chopped
1/2 C. cilantro, chopped
1/3 C. olive oil
juice from one large lemon
salt and pepper to taste.

In a sauce pan stir together the quinoa and water.  bring to a boil, cover and reduce heat to medium low.  Simmer for 15 minutes or until cooked.  Fluff with a fork and set aside to cool.  In a large bowl, combine all the ingredients and mix well.  Place in the refrigerator to cool.  Serve this chilled.

This is so easy and fresh tasting!  I love using it as a filling for the lettuce wraps.

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