Once the warm weather hits, I turn to cool, refreshing salads for lunch almost daily. Since I’m training for a few summer triathlons, I love the amazing nutritional punch that this quinoa tabouli packs. Nowhere else can I find this much vegetarian protein and fiber in one delicious sitting. I find myself craving it, and it’s a toss up of what I love the most: the amazing flavor, the amazing way it makes me feel or perhaps how amazingly easy it is to prepare and enjoy for a few days. I hope you enjoy it, too!
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ cup olive oil
- ⅓ cup lemon juice
- 1 tsp salt
- ¼ tsp garlic powder
- dash of cayenne pepper
- ¼ cup green onions, chopped
- ½ cup cilantro, chopped (other fresh herbs may be substituted: parsley, mint or dill are all great)
- 1 cup of seedless cucumber, chopped
- 1 cup of tomatoes, diced
- Optional: your favorite salad greens and feta cheese
- Rinse quinoa to remove the natural, protective saponin. If you skip this step, your dish may be bitter! In a medium saucepan, combine quinoa and water and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Let cool for 5 minutes, and fluff with a fork. Quinoa is cooked when each grain is translucent and white germ is visible.
- While quinoa is cooking, prepare the dressing by combining oil, lemon juice, salt, garlic powder and cayenne pepper. You can use a dressing shaker for this, or add all ingredients to a bowl and use a whisk or fork to incorporate all the ingredients well.
- When quinoa has cooled, combine it with the onion, fresh herbs, cucumber and tomato in a medium bowl, pour in the dressing and stir well to combine.
- I love to serve mine over a bed of arugula, baby kale or a spring mix and top with feta cheese, but it is delicious on it's own as a complete meal or side dish.
Serving this on a bed of greens will add 10 calories/cup of greens.