One of my favorite summer salads, quinoa cilantro tabbouleh is nutritious, simple to make and pairs easily with other ingredients as a side dish or entree.
Quinoa seeds are a good source of complete protein for vegeterians, offering eight grams of low fat, cholesterol-free protein per cup. So, this salad makes a great entree. Toss with sauteed tofu, grilled shrimp, chicken breasts, smoked salmon or your favorite protein for a real treat.
Quinoa cilantro tabbouleh
A twist on a Mediterranean favorite, swap parsley with cilantro and cous cous with quinoa.
- 1 cup red quinoa or 1/2 each of white and red quinoa
- 2 limes juiced
- 2 tbsp olive oil extra virgin
- 1 cup onions chopped
- 1 bunch fresh cilantro chopped
- 1/4 cup fresh mint chopped
- 2 tomatoes chopped
- 1 large cucumber seeded, peeled and chopped
- 1 tspn salt
- 1 dash black pepper to taste
- 1 1/2 cups water
In a rice cooker or stove top, combine the washed dry quinoa with water, one tablespoon of olive oil and 1/2 teaspoon of salt. Bring to a boil, cover and simmer on low until quinoa sprouts and becomes tender (about 15-20 minutes). Set aside and chill.
Combine the chopped vegetables, quinoa, salt and pepper to taste and half the lime juice in a large bowl. Add one tablespoon of olive oil and toss. Add more lime to taste.
Refrigerate and serve chilled. Enjoy!