Quinoa Tabbouleh – Healthy & Gluten-Free
Fluffy quinoa tabbouleh with fresh parsley, mint, cucumber, tomatoes, and hemp hearts in a lemony dressing.
Ingredients
- 1 cup tri-color quinoa
- 1 3/4 cups water
- 1 teaspoon garlic powder
- 1 bunch parsley approx. 2 cups loosely packed, stems discarded
- 1 small bunch mint approx. 1 cup loosely packed, stems discarded
- 1 small English cucumber unpeeled, diced
- 1 small red onion diced, or 3 green onions, thinly sliced
- 1 1/2 cups cherry or grape tomatoes halved or quartered per size
- 1/4 cup hemp hearts (shelled hemp seeds)
- drizzle of high-quality extra virgin olive oil
- juice from 2 large lemons
- mineral salt and cracked pepper to taste
Instructions
Cook quinoa:
Optionally rinse quinoa in a fine-mesh strainer to remove dust. In a medium pot, combine water, quinoa, and garlic powder; bring to a boil. Cover, lower heat, and simmer on low for 15 minutes. Remove from heat, keep uncovered, and let rest for 10-15 minutes. Fluff using a fork.Chop herbs and vegetables:
While quinoa cooks, finely chop parsley and mint. Dice cucumber, tomatoes, and onion.Toss quinoa salad:
When quinoa is ready, add the chopped herbs, cucumber, onion, tomatoes, hemp hearts, a drizzle of olive oil, lemon juice, and salt and pepper to taste. Gently toss to combine.Garnish and serve:
Garnish with a few whole mint or parsley leaves and lemon wedges. Serves 4-6.Store leftovers:
Refrigerate leftovers in a sealed container for up to 5-6 days.