Here is a new spin on a classic. This Quinoa Tabbouleh is made with quinoa, cilantro, and jalapeño.
- ½ cup dry quinoa (1 ½ cups cooked)
- 1 cup water
- ¼ cup chopped mint
- ¼ cup chopped cilantro
- 1 cup chopped cucumber
- 1 cup chopped grape, cherry or plum tomatoes
- 2 teaspoons finely chopped jalapeño
- ¼ cup lemon juice
- 2 tablespoons olive oil
Rinse and drain quinoa. This step is very important. Quinoa has a natural bitter coating of saponins. You will notice the suds quinoa creates when rinsing.
Place water and quinoa in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed, about 10-15 minutes. Add salt.
Put chopped mint, cilantro, cucumber, tomatoes, and jalapeño in a bowl.
Add lemon juice, olive oil, salt, and quinoa. Mix well. Let flavors combine for at least an hour before serving.
Calories: 157kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 8mg | Potassium: 284mg | Fiber: 2g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 16.2mg | Calcium: 25mg | Iron: 1.3mg