Quinoa Tabbouleh

Thanks to Chef Megan McCarthy, the dish I brought to the lake was a complete hit! Fresh cucumbers and tomatoes from my in laws garden took it over the edge. Quinoa can be used as a substitute for rice, couscous & even bulgur wheat as in traditional tabbouleh. Quinoa is gluten free which makes it a fantastic wheat substitute. It's 6g of protein for every 1/2 cooked cup also make it a good source of non-animal protein.


Here's Chef Megan's recipe for Quinoa Tabbouleh:

1C Quinoa (rinsed til the natural occurring white residue is off & water runs clear)
2C water
2TB extra virgin olive oil
3 Roma tomatoes (or 1/2C cherry tomatoes from the garden), seeded and diced-obviously roma tomatoes are easier to seed but I had fresh cherry tomatoes so that's what I used.
1 Cucumber, peeled, seeded and diced
2 green onions, chopped
1/4C fresh lemon juice
Salt & fresh ground pepper to taste

Bring water and quinoa to a boil. Cover and turn down to simmer 12-15 minutes or until water is absorbed. Fluff with a fork while transferring to a bowl so it can cool. Add remaining ingredients to quinoa. Serve at room temperature (our favorite) or chilled. Serves 4-6

This is a great side dish or vegetarian meal. Leftovers are perfect for brown baggin' it to work.