Quinoa Tabbouleh

Name: Quinoa Tabbouleh
Ingredients: 1 cup quinoa; Kosher salt and freshly ground pepper; 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped; 1/2 cup coarsely chopped fresh mint leaves; 1/2 cup coarsely chopped fresh basil leaves; 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons), plus 1 teaspoon finely grated lemon zest; 1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1 cup); 1 medium tomato, cut into 1/4-inch dice (about 1 cup); 1/2 cup extra-virgin olive oil

Quinoa Tabbouleh

By Martha Stewart

 Serves 8

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Details

Servings: 8
Dish: salad

Cuisine

middle eastern

Comments

Ingredients

1 cup quinoa
Kosher salt and freshly ground pepper
2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
1/2 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped fresh basil leaves
3 to 4 tablespoons fresh lemon juice (1 to 2 lemons), plus 1 teaspoon finely grated lemon zest
1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1 cup)
1 medium tomato, cut into 1/4-inch dice (about 1 cup)
1/2 cup extra-virgin olive oil