Author Notes
This is my variation of the traditional tabbouleh and has become my obsession this summer. It's fresh, delicious and super-healthy.
This recipe is very flexible - I've also added orange bell pepper and red cherry tomatoes! —sincaa
Ingredients
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1 cup
Quinoa
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2 bunches
Italian Parsley, coarsly chopped
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1/2
English Cucumber, diced
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4
Green Spring Onion, minced
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4 sprigs
Celery, thinly sliced
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8
Radishes, thinly sliced
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1/2 cup
Fresh Mint, minced
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Juice from 2 Lemons
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1/2 cup
Olive Oil
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Salt & Pepper (to taste)
Directions
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In a medium saucepan, bring 2 cups water to boil. Add quinoa and simmer over low heat for 15 minutes.
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While the quinoa is cooking, add remaining ingredients in large mixing bowl and mix well. When quinoa is cooked, add (either warm or cooled) to the salad and mix well.
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Serve at room temperature or chilled. Keeps for 2 days.
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