Name: Quinoa Tabbouleh recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 cup uncooked quinoa; 1/2 medium onion, chopped; 2 medium Tomatoes, chopped; 1 tablespoon chopped parsley; 1 teaspoon chopped mint; 1 small cucumber, chopped; 1 tablespoon olive oil; 1 teaspoon garlic powder; 2 tablespoons lemon juice or to taste; 1/2 teaspoon salt; 1/4th teaspoon black pepper; 1 tablespoon feta cheese , optional

ABOUT Quinoa Tabbouleh RECIPE

Quinoa is full of health benefits. Black quinoa provides similar nutritive benefits as other types of quinoa. It is a source of complete protein, containing all the amino acids required by the body. Apart from this it contains B vitamins, dietary fiber, vitamin E, iron, phosphorous, magnesium and zinc. This is a very delicious and healthy recipe as a side dish or with wedges of pita bread as a light appetizer.

Ingredients Serving: 2

1 cup uncooked quinoa
1/2 medium onion, chopped
2 medium Tomatoes, chopped
1 tablespoon chopped parsley
1 teaspoon chopped mint
1 small cucumber, chopped
1 tablespoon olive oil
1 teaspoon garlic powder
2 tablespoons lemon juice or to taste
1/2 teaspoon salt
1/4th teaspoon black pepper
1 tablespoon feta cheese , optional

Instructions

Wash and rinse the quinoa thoroughly under running water to remove the layer of saponin.
Now combine it with 2 cups of water and 1/2 teaspoon salt in a pressure cooker upto just one whistle.
Switch off the flame and let the pressure release by itself.
Open the lid and you find the quinoa is fluffy and chewy.
Meanwhile gather all the ingredients.
Empty the cooked quinoa into a large bowl and allow it to cool to room temperature.
Stir in the onions, tomatoes, parsley, mint, and garlic powder into the warm quinoa.
Pour the olive oil, black pepper powder and lemon juice over the salad and stir to combine.
Serve at room temperature or cold.
Enjoy the crunch and texture with taste and health.

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