Ingredients:
- 1 cup quinoa (mix of white, red, and black if available)
- 2 cups water or vegetable broth
- 2 large tomatoes, diced
- 1 cucumber, diced
- 1 yellow bell pepper diced
- 1/2 red onion, finely chopped
- 1 bunch fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped (optional)
- 1/4 cup Premium Extra Virgin Olive Oil
- 2-3 tablespoons Champagne White Wine Vinegar
- 1 lemon, zested and juiced
- Salt and pepper, to taste
- 1/2 teaspoon ground cumin (optional)
Instructions:
- Rinse the quinoa thoroughly under cold water using a fine mesh strainer. b. In a saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until quinoa is tender and the liquid is absorbed.
- Once cooked, fluff the quinoa with a fork and let it cool to room temperature.
- In a large mixing bowl, combine the cooled quinoa, diced tomatoes, diced cucumber, diced pepper, chopped red onion, parsley, and mint.
- In a separate small bowl, whisk together the olive oil, balsamic vinegar, lemon zest, lemon juice, salt, pepper, and ground cumin if using. Adjust the seasoning according to taste.
- Pour the dressing over the quinoa mixture and toss well to combine. Ensure the salad is evenly coated with the dressing.
- Transfer the quinoa tabbouleh to a serving dish or bowl.
- You can garnish with additional parsley or lemon wedges if desired.
- Serve chilled or at room temperature.