Easy,  Gluten Free,  Recipes,  Soups, Salads, & Sandwiches,  Vegan,  Vegetarian

Quinoa Tabbouleh

I wanted a quick and healthy lunch, and this recipe fit the bill. It was good, but I felt like it needed something else to really work for us. I do love her site, and the simple, delicious recipes that she posts. This probably won’t be a repeat for us, though.

Quinoa Tabbouleh
stonesoup

serves 2-3

1/2 cup quinoa
2 tablespoons lemon juice
1 bunch flat leaf parsley
3 green onions (scallions), finely sliced
1/2 cup almonds

Bring a medium saucepan of salted water to the boil. Cook quinoa for 9 minutes or until cooked to your liking. Drain.

Meanwhile for the dressing, combine lemon juice with 2 tablespoons extra virgin olive oil. Season.

Finely chop the parsley stalks and coarsley chop the leaves.

Toss together the cooked quinoa, dressing, parsley, green onions and almonds. Season with a little extra pepper.

Big Flavors Rating: 3 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *