You may be wondering why I use quinoa religiously, and allow me to explain...
I love quinoa because it is extremely versatile, tastes great, and packs a lot of nutrient love. Quinoa is loaded with fiber, iron, lysine, magnesium, and riboflavins. It also contains all essential amino acids, making it a great source of protein.
2 cups water
1 cup quinoa
1/3 cup olive oil
1 medium cucumber
3 medium ripe tomatoes
3 tablespoons fresh mint
2 1/2 cups parsley, coarsely chopped
1 cup scallion, chopped
Sea salt to taste
Pepper to taste
Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.
Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
While the quinoa is cooking, in a food processor, chop the tomatoes, cucumber, parsley, and scallions. Add lemon juice, olive oil and fresh mint.
Stir in cooked quinoa and salt and light pepper. Mix well.
Let tabouli sit in the refrigerator for a day to blend flavors.
Tabouli is traditionally served at room temperature so remove from fridge 30 minutes before serving.