Spring is in the air and I’m ready for some light and fresh food.
It’s ironic that I say that because I’m currently deep in the mountains of Colorado, surrounded by snow and dining on chili.
But truly, I am excited for spring and this quinoa tabouli is the perfect thing to welcome the new season. And I might add, it’s a health powerhouse! The perfect thing to give you that energy to get outside and enjoy the sunshine.
Feeling a little leery of quinoa? That weird, funky, grain-like seed taking the food world by storm? I was too! The list of the health benefits of this little seed is impressive so I decided I would give it a try. I tried several recipes and didn’t like any of them! Then I made this quinoa tabouli and I can honestly tell you it’s the first quinoa dish I actually LIKED. So naturally, I had to share it. :)
Quinoa Tabouli; Recipe or Not
- 1 cup uncooked quinoa
- 1 cucumber, finely diced
- 2 roma or vine ripe tomatoes, finely diced
- 1/4 of a large onion, finely diced
- 1 handful of parsley, roughly chopped
- 1 garlic clove, minced
- juice of 2 lemons
- 3-4 T. olive oil
- salt and pepper to taste