Name: Quinoa Tabbouleh Salad with Tomato, Parsley & Mint
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 small pkg fresh mint; 3 small bunches Italian (flat-leaf) parsley; 3 lemons; 1 cup quinoa; 2 shallots; 3 tomatoes; black pepper; coriander, ground; cumin, ground; extra virgin olive oil; garlic powder; salt

Quinoa Tabbouleh Salad with Tomato, Parsley & MintQuinoa Tabbouleh Salad with Tomato, Parsley & Mint — a 45-minute snack recipe with 12 ingredients, serving 6.Ingredients

1 small pkg fresh mint

3 small bunches Italian (flat-leaf) parsley

3 lemons

1 cup quinoa

2 shallots

3 tomatoes

black pepper

coriander, ground

cumin, ground

extra virgin olive oil

garlic powder

salt

Instructions

In a medium saucepan, combine quinoa, water, and salt; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Juice lemons into a large bowl.

Peel and mince shallots. Add to the bowl with the lemon juice along with oil and spices. Whisk to combine the dressing.

Small dice tomatoes. Add to the bowl with the dressing.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Pick mint leaves off the stems; discard stems and mince the leaves. Add to the bowl, stir to combine, and set aside.

When the quinoa is done, transfer to a large baking sheet pan. Spread out in an even layer and let cool for 5 minutes. Once cool, add to the bowl with the other ingredients and stir to combine the tabbouleh.

To serve, divide tabbouleh between plates or bowls and enjoy!

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