I was inspired to make my own quinoa tabbouleh a few weeks ago after my friend Vicki suggested it as an easy and healthy meal. We had just finished a delish Mediterranean meal at Mezè in Adams Morgan.
You know me – I’m always trying to use up some quinoa. 😉
Special thanks to Tuna for taking these pictures. I was stuck at work, and the sun was setting before I had time to capture the recipe photo shoot in the natural light myself. I think he’s found his calling, seeing how the photos turned out!
- 1 cup uncooked quinoa
- 1 cucumber
- 1 green pepper
- 3 small tomatoes
- 1/3 onion
- 1/4 cup black olives
- 1/2 bunch fresh parsley
- 1/4 cup lemon juice
- 1/4 cup olive oil
Cook quinoa. Cool off.
Chop up cucumber, green pepper, tomatoes, onion, and parsley.
Combine chopped ingredients in a big bowl with lemon juice, olive oil, and salt. Stir in cooled quinoa.
Top with some more fresh parsley and serve.
A good meal add on: falafel
Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!