Quinoa Parsley Tabbouleh
Make sure to seed the tomatoes for easier digestion, but also to prevent excess liquid from making your tabbouleh soggy.
Serves: 6Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tsp. sea salt
- 1 cup parsley leaves
- 1 cup plum tomatoes
- 1 clove garlic
- ¼ cup extra-virgin olive oil
- 3 Tbsp. lemon juice
- In a heavy saucepan, combine quinoa, broth, and ½ teaspoon salt; bring to a boil. Reduce heat and simmer until all water is absorbed, about 15–20 minutes. When quinoa is done, spoon into a large bowl and allow to cool.
- While the grain is cooling, mince parsley; set aside. Halve tomatoes lengthwise; scoop out and discard seeds. Chop tomatoes into small pieces; add to parsley. Press and mince garlic; whisk it together in a small bowl with oil, lemon juice, and remaining salt.
- Add parsley and tomatoes to quinoa; toss well. Add lemon dressing; mix well to combine all ingredients.