This is one of my favorite go-to salads! Quinoa is a complete protein so this salad is great as a lunch or even as a side for dinner. Give it a try this weekend and let me know how you like it in the comments below!
QUINOA TABBOULEH WITH AVOCADO
1 cup quinoa (red, white, or a mixture!)
1 1/2 cups water
2 teaspoon salt
1/2 cup fresh lemon juice or lime juice
1/2 teaspoon ground cumin
1/4 cup extra virgin olive oil
3/4 cup parsley, finely chopped
1/4 cup fresh mint, finely chopped
6-7 scallions, finely chopped
1 orange bell pepper (for color :) chopped
1 cup cucumber, diced
1 cup cherry tomatoes, halved
Before cooking, rinse the quinoa thoroughly. I use a rice cooker to cook my quinoa, but if you don’t have a rice cooker try this:
In a medium saucepan, add quinoa, water and 1-teaspoon salt. Bring to a boil. Reduce the heat, cover and simmer for 15 to 20 minutes. If there’s excess water, drain and then put the quinoa into a large bowl. Let sit uncovered for 20 minutes. Use a fork to fluff.
To make the dressing, whisk together the lemon juice, olive oil, 1 teaspoon of salt, and cumin.
Transfer quinoa to a large bowl, drizzle dressing over and toss until well combined. Add the remaining ingredients and mix until well combined.