Randi's Quinoa Tabouli
Prep Time
20 Minutes
Prep Notes
If you can, either pressure cook the dry quinoa (for 8 minutes) or soak (and even ferment) it overnight.
To soak, rinse the raw quinoa in a strainer, then put it in a large bowl and cover it generously with water. To ferment it, add 1/4 cup fermenting liquid (eg. water kefir, kombucha, apple cider vinegar) to the water, cover, and keep in a warm spot overnight. In the morning, drain and rinse the quinoa, the either pressure cook it for 1-2 minutes or boil it according to package directions, keeping an eye on the cooking time as it will be less because of the soaking.
Cooking Time
1-15 minutes for the quinoa, depending on how you prepare it.
Yields
6 servings
Ingredients
For the salad:
1 cup pressure-cooked quinoa, cooled
4 scallions (green and white parts)
1 cup flat-leaf parsley, chopped fine
1/2 cup fresh dill, chopped fine
1/3 cup fresh mint, chopped fine
1 large cucumber, peeled, seeded, and diced
For the dressing:
1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice
1-2 cloves minced garlic
1 tsp. Salt
Optional: raw or toasted pine nuts
Directions
In a medium bowl mix the cooled quinoa, scallions, parsley, dill, mint, and cucumber
In a small jar combine the olive oil, lemon juice, garlic, and salt. Shake.
Toss the dressing with the herbs and let sit overnight so flavors can blend and herbs can soften. Serve cold.
Eat as is, or in lettuce boats slathered with hummus. I also sometimes spread hummus on top of Jilz crackers, top with tabouli, and enjoy!
Optional: top with toasted pine nuts before serving.
Notes
Lasts in fridge for one week.