Savory Garlicky Quinoa Tabbouleh
I never thought I could be one of those people who likes quinoa! But this recipe proved me wrong. I think it's the garlic that really creates the flavor in this recipe. Overall, this is very healthy, filling, and the herbs leave your breath fresh and clean despite the garlic! I've halved the oil from the original amount called for. We like it better this way. Hope you enjoy"So delicious, so healthy. Lots of chopping, but totally worth it. I bring it to work for lunch, keeping the dressing separate until time to eat :)" - Sugarbows
Yield: 6 Servings Ready in 30 minutes
favorite of 150 people 183 people want to try
Verified by twojocks
|1-1/4 cupQuinoa; rinsed|
|3 tablespoonsFresh lemon juice|
|1 cloveGarlic; Large, minced|
|1/4 cupExtra virgin olive oil|
|Fresh ground pepper|
|1 Cucumber; Large, cut into 1/4 inch pieces|
|10 ouncesCherry tomatoes; Halved|
|2/3 CupFlat leaf parsley; Chopped|
|1/2 CupFresh mint; Chopped|
|3 Scallions; Thin sliced|
Savory Garlicky Quinoa Tabbouleh Preparation
Bring quinoa, salt, and water to boil over high heat
Cover and simmer over low heat for 10 minutes, until quinoa is tender
Remove from heat and let stand for 5 minutes
Fluff with fork
While quinoa is cooking, chop garlic fine, or crush.
Whisk together lemon juice and garlic.
Gradually add olive oil, continuing to whisk
Add a little salt and pepper
Set aside until the quinoa has a little time to cool
Add the dressing to the quinoa and mix well
Chop cucumber, tomatoes, herbs, and scallions
Toss together with quinoa
Serve immediately or after chilling in refrigerator
I've added more lemon juice and less oil than the recipe originally called for. Adjust according to your taste! I prefer using a garlic crusher to chopping the garlic. The garlic mixes better into the salad when it's a bit more pulverized.
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