This is a twist on traditional tabbouleh. I’ve omitted the tomatoes, but you could definitely add them in and I will when I make this again. Quick and refreshing, this is a great side dish, main dish, or crowd dish!
- 2 cups quinoa
- 3 green onions, chopped
- 2 green peppers, chopped
- 1/4 cup kalamata olives, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- juice of 2 lemons
Cook the Quinoa
Cook 2 cups of dry quinoa in 3 cups of water in your rice cooker or on your stovetop. Once done, cool by rinsing in a sieve strainer using cold water.
Combine the cooled quinoa, green onions, green peppers, olives, mint, and parsley and mix thoroughly. Add the juice of two lemons.
This dish is best if its allowed to marinate for about an hour in the refrigerator before eating.