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Author Notes: This is an awesome recipe for potlucks and picnics--especially when you're not sure if anyone's vegan or gluten intolerant. It's easy to make ahead and is excellent fresh or even days later. I seem to always end up doubling this recipe, and enjoying it for days. —Keith and Joe
- 1 cup Quinoa
- 2 cups Water
- 3/4 cup Chopped Parsley
- 1/4 cup Chopped Fresh Basil
- 2 tablespoons Chopped Fresh Mint
- 1/2 cup Freshly Squeezed Lemon Juice
- 1/4 cup Extra Virgin Olive Oil
- 1 Cucumber, Peeled, Seeded and Chopped
- 1-2 Medium Heirloom Tomatoes, Seeded and Chopped
- 2-4 Cloves Garlic, Minced
- 1/2 cup Red Onion, Finely Minced
- 1/4 cup Scallions, Finely Minced
- Sea Salt (to taste)
- Ground Pepper (to taste)
- Bring water to a boil in 1-2 quart saucepan.
- Stir in quinoa and return to a boil, then turn down to medium and cook, covered for 12 minutes, stirring occasionally to keep quinoa from scorching.
- Remove from heat, stir in the minced garlic and onion, fluff with fork and allow to sit, covered for 15 minutes.
- Allow quinoa to cool to room temperature, fluffing occasionally with fork.
- Transfer quinoa to a large bowl and gently stir in herbs and vegetables.
- In a separate bowl, whisk lemon juice briskly while slowly drizzling in olive oil. Pour over tabouli and stir gently to combine completely.
- Add sea salt and pepper to taste, then refrigerate for at least 2 hours to allow flavors to meld. Quinoa is best served at room temperature, but it's delicious cold, too.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes