Zesty Quinoa Tabbouleh

Every bite will fill your mouth with intensely beautiful flavors. And your body will thank you for the nutrients that are packed in this simple dish. Serve with collard Falafel and homemade hummus for an extraordinary dinner, or make on its own for the perfect light supper.

The Goods:

3-4 large bunches Italian Parsley

1 small red onion

1 pint Cherry or Grape tomatoes

1 bunch green onions

6-7 mint leaves

1 cup quinoa

2 cups vegetable broth ( I love Imagine broth if I don’t use my own homemade broth)

3 cloves garlic minced

4 lemons juiced

1 lemon zested

2-3 Persian cucumbers chopped

Olive oil, salt, and pepper to taste.

Optional Additions: A splash of red wine vinegar, or balsamic vinegar. Lemon Pepper.

Get Cooking:

In a pot bot get your quinoa going on the stove. 2 cups of broth to 1 cup of quinoa. Make sure your quinoa is well rinsed before boiling. Once the quinoa is brought to a boil, reduce to simmer and cover with a tight lid. Allow to simmer for 15-20 minutes until fluffy and tender.

While your quinoa is boiling finely mince your parsley, red onion, tomatoes, green onion and mint leaves. Put into a large bowl. Add your minced garlic cloves, and your chopped cucumbers. Mix gently.

When your quinoa is done transfer to a heat safe container and place in freezer to cool. In about 30 minutes remove from freezer and add the quinoa to the bowl along with lemon juice, lemon zest, olive oil, salt pepper and any additional ingredients you desire! Mix gently and serve!