Quinoa “Tabbouleh”


1 c quinoa
1 c cherry tomatoes, diced
2-3 scallions, diced
1/4 c lemon juice
2 tbsp white wine vinegar
2 tbsp extra virgin olive oil

Cook the quinoa according to the package. After it’s cooked and while it’s still hot, add the rest of the ingredients. They’ll wilt ever so slightly, and the flavors will combine perfectly. You might want to add less lemon juice according to your taste, as this is pretty tart. You can totally add avocado to this to make it even tastier.

So, this originally started out as a traditional tabbouleh, with tons of parsley and cucumber, but the more I made it, the more my clients decided they weren’t into the parsley and cucumber, and they wanted more quinoa and a tart dressing, so this is more like a quinoa salad, but I still call it tabbouleh, out of habit.


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