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Levantine · Salad
Quinoa Tabbouleh
A gluten-free take on tabbouleh: cooked quinoa tossed with cucumber, scallions, plenty of parsley, basil and mint, lemon, olive oil and walnuts, chilled to let the flavors meld.
- YieldServes 4
- Hands-on20 min
- Total1 h 23 min
- Difficulty
Ingredients
- 370 gquinoa, 2 cups, cooked and cooled
- 200 gEnglish cucumber, 1 small, diced
- 3scallions, thinly sliced
- 25 gfresh parsley, 1/2 cup, minced
- 2 tbspbasil, minced
- 15 gfresh mint, 1/4 cup, minced
- 60 mllemon juice
- 60 mlolive oil
- 30 gwalnuts, chopped
- to tastesalt
- to tasteblack pepper
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