Quinoa has become one of my favorite “to-go” grain when I am stumped on what to pack for lunch. Not only is it highly nutritious and tasty but also so easy to cook. Traditionally tabbouleh is made with bulghur wheat which is another healthy grain. Here’s how I made my Quinoa Tabbouleh:
1/2 cup quinoa
1-2tbsp of finely chopped red onion
1/4 cucumber finely chopped
12-15 cherry tomatoes sliced
juice of 1/2 lemon or as needed
1 cup finely chopped (or minced) parsley and cilantro
1-2 tbsp olive oil
salt and fresh ground pepper
Cook quinoa as per directions and set aside to cool. Meanwhile prepare vegetables.
Fluff the cooked quinoa with a fork. Drizzle oil and lemon juice, salt and fresh ground pepper and toss lightly with the vegetables.
Serve chilled. Makes about two servings.
Eat as-is or with some fresh hummus and warm pita bread.