Inca Red Quinoa Tabbouleh Recipe

Name: Inca Red Quinoa Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup inca red quinoa; 1 1/2 cups boiling water; 1/4 cup fresh lemon juice (or juice of 1 1/2 lemons); 1/4 cup extra virgin olive oil; 1 1/2 teaspoons kosher salt; 1 cup minced scallion, white and green parts (1 bunch); 1 cup chopped fresh mint leaves (1 bunch); 1 cup chopped flat leaf parsley (1 bunch); 1 hothouse cucumber, unpeeled, seeded, and medium-diced; 2 cups cherry tomatoes, cut in half (1 pint); 1 teaspoon fresh ground black pepper

Servings: persons

1 cup inca red quinoa
1 1/2 cups boiling water
1/4 cup fresh lemon juice (or juice of 1 1/2 lemons)
1/4 cup extra virgin olive oil
1 1/2 teaspoons kosher salt
1 cup minced scallion, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half (1 pint)
1 teaspoon fresh ground black pepper

1
Cook the quinoa, as on package directions, in boiling water with the lemon juice, olive oil, and 1 tsp of salt. Basically, bring to a boil, then reduce heat and simmer until all the liquid has been absorbed and quinoa's spiral-like germ has unfurled, about 20 minutes.
2
Stir and allow it to cool off for about 1 hour.
3
Add scallions, mint, parsley, cucumbers, tomatoes, rest of salt as needed, and pepper. Mix well. Season to taste, if more salt and/or pepper is needed. Be careful as to how much salt is used - it seems to come out more after the flavors have had a chance to meld in the refrigerator for a while!
4
Cover and refrigerate. The dish tastes glorious after it has sat in the refrigerator for a couple of hours before serving. However, you may serve right away. I find this is a good salad to make the day before wanting to serve it.

980

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup inca red quinoa, 1 1/2 cups boiling water, 1/4 cup fresh lemon juice (or juice of 1 1/2 lemons), 1/4 cup extra virgin olive oil, and more.

Yes, Inca Red Quinoa Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Inca Red Quinoa Tabbouleh

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