Quinoa Tabbouleh Salad

RECIPE: Quinoa Tabbouleh Salad with Toasted Pine Nuts

  • Jun. 8, 2011 3:00 p.m.

1 cup quinoa

4 cups chopped flat leaf parsley

1 cup fresh mint, chiffonade

½ cup pine nuts, toasted

1 pint  grape or cherry tomatoes, cut ½ or ¼ depending on size

2 small shallots, finely diced

2 large fresh lemons, zested –

zest & juice reserved separately

4 tbsp. iLove Olive Oil (or your favourite, best quality extra virgin olive oil)

Salt & freshly cracked black pepper, to taste

Rinse the quinoa in a fine mesh sieve and transfer to a small pot. Cover with 1 cup of cold water and bring to a boil.  Reduce the heat to medium and cook covered until all of the liquid has been absorbed, about 20 minutes.

Fluff the quinoa with a fork and remove from the heat, let it rest in the pot covered for another 10 minutes then transfer it to a large bowl and allow it to cool at room temperature. Transfer it to an airtight bowl & refrigerate until needed.

Wash the mint and chiffonade. Wash and chop the parsley. Make sure they are dry when you add them to the salad.  Mix the chilled quinoa with the mint, the parsley, the zest of the lemon, the shallot, the pine nuts and the tomatoes.

In a separate bowl mix the olive oil with the lemon juice – whisk together and pour over the salad.  Fold the dressing over the quinoa mixture just to combine. Season with salt and pepper to taste. Serve slightly chilled or at room temperature.

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