Quinoa tabbouleh

By Anna Olson
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There's nothing better than finding the perfect, simple recipe. One that you can't mess up, no matter what your skills in the kitchen look like. Anna Olson shares two of her favourite, foolproof recipes that everyone needs to keep in their back pocket. 

SERVES
6
TOTAL TIME

Ingredients

  • 1/2 cup quinoa
  • 1 cup curly or Italian parsley, chopped
  • 1/2 cup fresh mint, chopped (about 1/2 cup)
  • 2 green onions, sliced
  • 1 large tomato, diced (or 1 cup quartered grape tomatoes)
  • Pinch ground allspice
  • Juice of 1 lemon
  • Salt & pepper

Directions

  1. Rinse the quinoa in a fine sieve under cool water and drain.  Bring a medium saucepan with one cup of water up to a boil and then add the quinoa.  Reduce the heat the medium and simmer for 15 minutes.  Drain the quinoa (through a fine sieve again) and rinse well under cool water, drain and then place into a mixing bowl.
  2. Stir in the parsley, mint, green onions, tomato, allspice and lemon juice and season to taste.  Chill until ready to serve.

The salad will keep for up to four days refrigerated.

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