Quinoa tabbouleh salad

By Alexander Ferreira

20’ Prep time

65’ Cook time

85’ Total time

198 Calories

5 Serving

Summary

Fresh, light and perfect on its own or as a side dish; this tasty version of tabbouleh salad uses nutty quinoa, edamame, local herbs and vegetables. it’s a make-ahead salad, perfect for summer barbecues, picnics or to serve on a buffet.

Alexander Ferreira 0 Followers

Step by Step

Step 1

In medium saucepan, over high heat, bring quinoa and 1-1/2 cups (375 mL) water to boil. Reduce heat to medium-low, cover and simmer for 12 minutes. Stir in edamame, cover and cook for 3 minutes or until water is absorbed. Remove from heat; let stand 5 minutes. Spread out on baking sheet; cool to room temperature, about 20 minutes.

Step 2

In large bowl, stir together lemon juice, oil, sumac, salt and garlic. Add cooled quinoa mixture, tomatoes, parsley, onions and mint; toss to combine.

Ingredient

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