Grain-Free Tabbouleh
One of my favorite summer side dishes!
Servings: 6
Calories: 116kcal
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 medium lemons, juiced
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 113 g fresh parsley, chopped very finely
- 3 g green onions, chopped finely
- 150 g tomato, chopped
- 150 g cucumber, chopped
- 114 g feta cheese, crumbled
- 1 pinch ground cayenne or paprika
- 4 tbsp olive oil
Instructions
- Rinse the quinoa in a fine mesh strainer, until water runs clear. Place in a saucepan with the water.
- Bring quinoa to a boil on high heat. Then lower heat to medium low and cook for 15 minutes with lid on.
- When time is up, remove from heat and let sit for 5 minutes. Keep lid on.
- Meanwhile, prepare all the other ingredients.
- When the quinoa is finished, add the lemon juice, salt, and pepper, and fluff up with a fork.
- Add quinoa to a bowl. Add in the tomatoes, cucumber, parsley, onion, and feta.
- Drizzle with olive oil and sprinkle with paprika, and mix together well.