This salad can be served on its own (lowest calorie option), or in a whole-wheat pita pocket with a slather of hummus and a sprinkle of crumbled feta… so yummy!
RED QUINOA TABBOULEH SALAD
1 cup red quinoa
1 bunch parsley, stems removed
1 large clove garlic
juice of 1-2 lemons
1 teaspoon coarse kosher salt
freshly cracked black pepper
1 tablespoon whole grain mustard
1 tablespoon extra virgin olive oil
3 pounds heirloom tomatoes, seeds removed, medium dice
2 pounds cucumbers, seeds removed, medium dice
1 bunch scallions, chopped
optional:
whole wheat pita bread
hummus
crumbled feta
Rinse the quinoa in a fine mesh sieve for several minutes (this removes bitterness). Place the quinoa and 2 cups of water in a small saucepan. Simmer, covered on medium low until all the water is absorbed. Approx. 20 minutes.
In a food processor chop the parsley and garlic until very fine.
In a small bowl mix together the juice of one lemon, salt, black pepper, mustard, and olive oil.
In a large bowl combine the tomatoes, cucumbers, scallions, quinoa, parsley, garlic, and lemon juice mixture. Season with additional salt and lemon juice to taste.
Serve as is (lowest calorie option) or in a whole wheat pita with hummus and crumbled feta.
Enjoy!
